Pizza

Pizza Dough (2 thin crusts):

• 1 cup + 2 tbsp water, 80 degrees
• 1.5 tbsp olive oil
• 1.5 tsp salt
• 1.5 tsp sugar
• 3 cups bread flour
• 1.5 tsp active dry yeast

Toppings:

• 1.5 cups pasta sauce (no I don't make my own pizza sauce...yet)
• small onion, finely diced
• freshly minced garlic cloves
• 1 cup mozzarella, grated
• 1 fresh mozzarella ball, thick slices
• 1 cup grated parmigiano reggiano (yep, real parmesan cheese)
• 2 torn slices of provolone
• 1 cup sweet German sausage, small cubes
• 1 slice prosciutto, chopped
• fresh rosemary
• fresh thyme
• fresh oregano

Directions:

1. Add ingredients to bread maker, select pizza dough cycle, press [Start]. It kneads the dough for 25 minutes and lets it rise for 30 minutes.
2. Sprinkle two pizza stones with cornmeal and put in cold oven. Preheat to 425.
3. Sprinkle wooden pizza peel with plenty of cornmeal so pizza can easily slide off onto the stone. Place dough on lightly floured surface. Divide in half and press into two 14" circles. Put crust on peel to assemble the pizza.
4. Sprinkle a little parmesan on the crust. Spread half the sauce onto the crust. Use half the diced onion, minced garlic, grated mozzarella, parmesan, provolone.
5. For the cheese pizza, top with the slices of fresh mozzarella and half of the herbs.
6. For the sausage pizza, top with the sausage, the prosciutto, and the remaining half of the herbs.
7. Gently slide the pizzas on to the stones, careful not to knock off the toppings.
8. Bake for 18 to 20 minutes or until edges of crust are golden brown.
9. Remove stones from oven and let sit for 5 to 10 minutes to allow the cheese to set before cutting.