If you don’t associate pizza with Plain folks, think again! This recipe was in The Budget, submitted by an anonymous reader, and after trying it I knew it would be a hit with the kids in this story–and with everyone who likes a thick, bread-like crust for pizza. It makes enough for a couple individual pizzas or one 14” crust.
1 tsp. salt
2 T. sugar
1 tsp. garlic powder
1 tsp. oregano flakes
1 T. dry yeast
About 2 1/2 C. flour
1 C. very warm water
2 T. vegetable or olive oil
Cornmeal
In a small, deep bowl mix the dry ingredients. Measure the water from the tap, warm but not steaming-hot and stir in the oil, then pour this liquid into the dry ingredients and stir to blend. Finish mixing by hand until the dough holds together, then knead on a floured surface a few times, just until it’s not sticky. Wash the bowl in hot water, spread oil or butter inside it, and put the dough ball in it, turning it to coat the top. Cover with plastic wrap and allow to rest/rise about 15 minutes. Roll out and place on a pizza pan or stone that’s been spread with cornmeal, and top with your favorite sauce, cheese, and toppings.
Bake about 20 minutes at 375º, or until top and edges are golden.
Kitchen Hint: I use spaghetti sauce, spread it thick, and then put a layer of cheese before adding my meat and chopped veggies…and then I sprinkle on grated parmesan and more shredded cheese. I’ve read that this first layer of cheese keeps the crust from getting soggy from the meat…but since I figure there’s no such thing as too much cheese on pizza, any reason for more cheese works for me! Refrigerate leftovers.