PIZZA

On international taxes... or at least thats what I wanted to name this post, but no one would have read it. That's what I'm supposed to be studying right now. And yet.... pizza baking called to me. Thats exactly the excuse I'm going to use for my professor when I fail my exam. Wish me luck.

This recipe is courtesy of Nancy Baggett's 60- minute bread book:

• 3- 3 1/2 c flour
• 2 1/14 tsp instant yeast
• 1 tsp sugar
• 3/4 tsp (heaping) salt
• 1 1/4 c hot water (125-130 degrees)
• 1 T olive oil

Whisk together dry ingredients, add wet ingredients, and stir to get a shaggy dough. knead on a clean lightly floured surface until a smooth and malleable but still moist dough is formed. cover, and set aside in a warm place for about fifteen minutes.

Meanwhile, prepare greased pizza pans, and preheat oven to 475. Prepare tomato sauce. I always use my mom's recipe- tomato paste (and a tsp of sugar if its not in your tomato paste) , a little bit of hot water, some crushed oregano, salt and garlic powder.

Knead dough briefly. divide in half and spread dough out on pan. spread dough with sauce, cheese and any desired toppings (mushrooms, veggies, spinach (yum!), olives, basil, parsley, etc.) Bake for 19-22 minutes or until pizza is lightly browned and bubbly. Serve!