- 2-2 1/3 cup (250-295g) all purpose/bread flour
- 1 pkt instant yeast (2 1/4 teaspoon)
- 1 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 1/8-1/4 teaspoon garlic powder and/or dried basil leaves (optional)
- 2 tbsp olive oil
- 3/4 c warm water
- Mix 1c flour and rest of dry
- add olive oil/warm water and mix with wooden spoon until well combined
- gradually add rest of flour until dough is cohesive, elastic, and pulls away from sides of bowl. Dough should be slightly sticky but manageable with hands
- Coat separate bowl with olive oil
- lightly dust hands and form dough into round ball and toss in bowl to coat. Cover bowl with plastic wrap and keep in warm place
- Let rise 30 min/until doubled. Preheat oven
- Use hands to gently deflate, transfer to lightly floured surface, knead briefly until smooth (~3-5 times)
- Use hands/rolling pin to work dough into 12" circle
- Transfer dough to parchment paper lined pizza pan and pinch/fold edges over to form crust
- Coat top of pizza dough with olive oil
- Poke dough with fork to keep from bubbling up in oven
- Add toppings, bake @ 425 13-15 min
- 2 bell peppers, sliced
- 1/2 head broccoli florets
- 1/4 small red onion, thinly sliced
- 1 c cherry tomatoes
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 1c ricotta
- 1c shredded mozz
- Make pizza dough and let rise
- Heat oven to 400F, toss toppings (minus cheese) in olive oil, salt, and pepper
- Roast in oven until tender and tomatoes are bursting, 18-20 min. Remove and increase oven to 500F
- Brush oven-proof skillet with olive oil
- Work dough into shape of skillet, coat with olive oil
- Put cheeses on top
- Put toppings on
- bake for ~12 min
