This recipe is inspired by Julia Child’s The Way to Cook Cookbook. I make her dough recipe and let my guests create their own pizzas. My favorite toppings are fresh spinach, kalamata olives, Roma tomatoes, purple onion, feta cheese, provolone cheese, Parmesan cheese, and mozzarella! YUM!
The yeast mixture
1 package dry-active yeast
1/2 cup tepid water (110 degrees)
1/8 tsp. sugar
Additions to the yeast mixture
3/4 cup cold milk
2 tablespoons olive oil
The dry ingredients
3 cups unbleached white flour
1 1/2 teaspoons salt
Whisk yeast ingredients in a bowl and let proof for 5 minutes the mixture should bubble. In a large bowl add the yeast mixture, milk, and oil. Add flour one cup at a time once the dough comes together knead until smooth and place in bowl covered with plastic wrap and let rise for 1 to 1 1/2 hours.
Sprinkle corn meal on a cookie sheet.
Cut dough into desired number of individual pizzas. Four to six depending on how big you want them. Stretch out dough into rounds or squares or amoeba shapes there is no way to go wrong here place them on your cookie sheet. You will have to cook the pizzas in phases depending on the size of your cookie sheets and oven.
Mix up an herb mixture that you like:
My suggestion is thyme, basil, oregano, salt, pepper, and sage. Again you can’t really go wrong here.
Brush Dough with olive oil. Sprinkle on your herb mixture. Add toppings of your choice top with cheeses (I like provolone, feta, mozzarella, and parmesan) and bake at 425 until cheese is starting to brown and bubble. Place on cooling racks and cut with kitchen scissors.