Ingredients
- 1 packet Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 1 tbsp Cento Classico Olive Oil
- 3/4 lb American Cheese
- 2 Medium Tomato, sliced
- 1 cup Cento Sliced Pepper Rings, drained
- 1 tbsp Cento Italian Seasoning
- 1 tbsp Cento Oregano
- 2 cups Anna TIPO 00 Flour
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 450ËšF. Lightly grease 12 inch nonstick pizza pan or heat pizza stone. Form crust by hand or with rolling pin and place dough on pan. Evenly layer cheese on dough, then arrange tomatoes and peppers. Top with seasoning and bake on the middle rack for 15 minutes, or until crust is golden and cheese has melted. Allow pizza to cool before slicing. Serves 4.
