This is a classic, thin crust pizza, baked on unglazed quarry tiles. You can
put any vegetables or herbs on the pizzas before putting them in the oven. I
cool the baked pizza (remove from the oven with a pizza peel) on regular pizza
pans so that you can cut them easily.
Put flour and salt into food processor fitted with the plastic blade,
slowly add liquids.
Process until dough forms a single ball.
Remove from processor, and allow to rise (covered) for 2-3 hours.
- 6 cups bread flour
- 1 T. salt
- 2 pkg. dry yeast (2 T.) dissolved in 2 cups lukewarm water
- 4 T. olive oil
Mix all ingredients well.
- 4 cups crushed tomatoes
- 2 T. olive oil
- garlic, basil, oregano, parsley to taste
- 24 ounces mozzarella, grated
- 4 ounces parmesan, grated
Preheat oven to 450°F. Tile oven shelves with unglazed quarry tiles at
least 30 minutes before baking. Divide dough into four parts. For each
pizza, take one part of the dough, roll into a 10-inch circle. Put dough onto
a pizza peel, covered with parchment paper. Spread 1/4 of the tomatoes on
the dough; cover this with 1/4 of the mozzarella, then 1/4 of the parmesan.
Slide the pizza (on the parchment paper) onto the preheated tiles.
Bake 20 minutes. Don't do this unless you
have a self-cleaning oven. Sauce and cheese inevitably drip on the tiles,
racks, and oven floor. The set of tiles can be separated a bit from each
other when you are done baking, and they can undergo self-cleaning inside the
oven. Makes 4, 10-inch pizzas.