A couple of weeks ago, we made pizza for the team.
Seriously.
We made 35 pizzas.
I have never seen so many all at once in my life.
I have never seen pizzas eaten so fast in all my life.
Did you know it takes approximately four hours to cook 35 pizzas in a regular oven?
It does.
And football players will wait for pizza to come out of the oven!
O.K. here we go.
I won't give you the recipe for 60 hungry football players, but this amount will make 2 very nice size pizzas.
Lean Dough
In a large bowl, combine the following in this order:
3 cups warm water
1 Tbs. yeast
6-6 1/2 cups flour
1 Tbs. salt
Stir, cover and let sit for 2-24 hours.
For the pizza, you can split the dough into two balls and let each rise.
When ready,
take the ball of dough and cover it in flour.
Begin to roll it out with a rolling pin.
{{Here is something I have learned in the kitchen..
You know how you will roll out dough and it seems to shrink back to it's original size?
If you roll it and let it set for a couple of minutes and come back to it, it will cooperate and spread out. You might have to do this a couple of times.}}
Now, you can either bake it a bit in a hot oven (450 degrees) before putting the toppings on, or like we did, we put toppings on and put it right into the oven. I have found baking the crust for a bit first keeps the toppings from burning if you need the crust to cook more.
You can also brush the crust with a bit of olive oil before putting on the toppings.
We made some with pesto, mozzarella and pecorino-romano cheese, and some with pizza sauce and fresh mozzarella cheese.
Pizza Sauce:
Crushed tomatoes, salt, pepper, onion, garlic, onion powder, garlic powder, dried parsley.
This is how Mama Shaver makes it-throw it all in a pot, season to taste and simmer.
It was a feast!!!
Hope you enjoy yours just as much.
xo
lynn
