“Classic Crust” recipe obtained online:

1 ½ c - Warm water (did not use thermometer, 38%)
2 T - Sugar
1 ½ tsp - Salt
2 T - Extra Virgin Olive Oil (Giant Brand)
4 c - All-Purpose Flour
1 1/2 tsp – Instant Dry Yeast (brand?)

Ingredients combined in order using dough setting on bread maker. Allowed to rise in the bread maker for about 1 hour. Removed and balled the dough. Placed in oiled bowl and allowed to rise again for 45 minutes (doubled in size). Re-balled it and cut into two balls. Place them in smaller oiled bowls and allowed to rise in refrigerator 20 hours (doubled in size again). Removed the balls and hand rolled them into 12 inch crusts. Low elasticity and about ¼ inch thick.

Sauce was “Basic Sauce” recipe obtained online:
2 small cans - Tomato Paste (Contadina’s Italian Seasoning)
– Salt
- Oregano
- Basil
- Pepper
- Garlic Powder
- Onion Salt (Called for onion powder, lowered salt amnt)
- Water
- Oil

Cooked the paste with seasonings till it changed color then added water and oil. Sauce was acidic in flavor and pasty in consistency (very thick).

Sauced pizza blanks while on pizza peel. Heated oven to 475 (30 minutes). Applied liberal amount of flour to peel. Topped with mushrooms, ham diced onions and hand-shredded mozz (from broad street market, international cheese booth) and sprinkled grated romano (dellalos). When slid onto baking stone, toppings shifted. Second pizza used more flour on peel and loosened edges. Toppings did not shift, but significant amount of flour stayed on the bottom of crust. {Try cornmeal or screen?}

Pizza 1 cooked for 12 minutes and cheese was beginning to get too brown. Pizza 2 cooked for 10 minutes and was good color. Crust cooked to about ½ inch thickness. Hard layer on bottom. Flat dough not chewy. Pizza nothing special, tasted like a Giant deli pizza. Jenn liked the sauce.