1 1/4 c - Water (90 degrees)
1 ¼ tsp - Sugar
1 ¼ tsp - Salt
2 T - Olive Oil
3 c - Hi-Gluten Flour (Pillsbury)
¼ tsp - Garlic Powder
1 ½ tsp - Instant Dry Yeast (flieshmans ADY)

I made this batch of dough at about 9:30 am and allowed it to rise in the bread machine until 11:00. Then I cut it into two balls, oiled them and allowed them to rise in bowls at room temperature for about an hour.

While the dough raised, I made Neapolitan sauce in double. I cut the salt back to 1 tsp since it was too salty last time. After tasting it, I had to add more sugar. I did not measure, but I would say I ended up with 7 tsp of sugar at the end. I used a whole can of furmano’s tomato puree. I’m starting to think that every can of furmano’s puree has a different acidity level – more on this to come…

Dough was elastic, but I was able to hand toss it to about 11 inch pies. I treated the bottom with corn meal and prepared the pizza on the peel. Topped them with fresh shredded mozz mixed with some kraft mozz and hand chopped pepperoni.

Pizza cooked in 9 minutes @ 475 degrees. Fresh batch of dough seemed to make the pizza seem fresher. Crust was about ¼ inch with nice texture and good bite. Very tasty pizza – I think I’ve nailed this one.

If you’ve ever been a pizza delivery person (I delivered my way through college) you wil appreciate this web site full of Pizza Delivery Stories! I was laughing out load at some of the downright crazy things that happened to these drivers. Heck, I might even add a few of my own stories – Like the time everyone in the house was running around flushing their drugs down the toilet because they thought I was a cop! Fun times… great read.

Will Low-Carb Pizza ever make it to your local Pizza Shop?

Read about the effect low carb diets are having on the pizza business!

Biaggia Professional Pizzeria Pizza Oven, Model No. 502

Stumbled across this great deal on a portable pizza oven! This would be great for small offices or for taking your pizza to a park or backyard bbq! The price is right too.

1 1/4 c - Water (115 degrees)
1 ¼ tsp - Sugar
1 ¼ tsp - Salt
2 T - Olive Oil
3 c - Hi-Gluten Flour (Pillsbury)
¼ tsp - Garlic Powder
1 ½ tsp - Instant Dry Yeast (flieshmans ADY)

Variables changed:
I raised the temperature of the water to 115 degrees (attempt to speed fermentation rate). Used normal salt rather than kosher salt.

I increased the water temperature so we could use the dough immediately. Dough was allowed to rise in the bread maker, then rolled into 2 balls. Dough had a lot of elasticity since it had not risen for very long. Dough was stretch fairly thin and made about 11 inch pies.

I modified the Neapolitan sauce to reduce salt and make enough for two pizzas:

½ large can – Furmano’s tomato puree
2 ½ t – Sugar
1 ½ t – Salt
1 t – Basil
1 t – Oregano
¾ t – Black pepper
¾ t – Garlic Powder
1 ½ T – Olive Oil
½ t – Dried Minced Onions

Pizzas were topped with sauce and mozz/pepperoni (one with karns sliced pepperoni, the other with hand sliced pepperoni). Baked at 475 degrees for 10 minutes. Dough cooked into a crust about ¼ inch thick. It was nicely browed and slightly more chewy than batches that were allowed to rise over night. Still had a soft crumb and great taste. Neighbors tried it and loved it. Now people are asking for my recipe – that’s a good sign!