Pizza

Makes 1 pizza or 6 servings

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For the crust:

1/2 cup plus 3 tablespoons warm water

1/2 package dry yeast (11/2 teaspoons)

1 tablespoon neutral oil, plus a little more for oiling the dough

1 teaspoon salt

2 cups flour

3 tablespoons flour on wooden board

For the Sauce:

1 10 ounce can tomato puree

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

2 teaspoons grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1/4 teaspoon fennel seed

1/4 teaspoon thyme

For assembly:

8 ounces Parmesan cheese, grated

8-10 ounces mozzarella cheese, grated

1-2 teaspoons cornmeal

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1. Sprinkle yeast over warm water in a large bowl, stirring until dissolved.

2. Add 1 tablespoon oil, 1 teaspoon salt, and 2 cups of flour. Stir until moistened, using wooden spoon.

3. Turn onto a lightly floured surface. Place 3 tablespoons flour on the board, and knead the dough for 10 minutes until it is smooth and shiny.

4. Put some oil on your hands and oil the dough before placing into a plastic bag.

5. Refrigerate overnight.

6. For the sauce: Blend all ingredients well. Refrigerate.

Assembly (Day 2)

7. Take the dough out of the fridge, turn it into an oiled bowl, and let it come to room temperature and rest about 30 minutes.

8. Preheat oven to 400 degrees. Lightly oil a pizza pan and dust with cornmeal. Place the dough in the pan, and gently stretch and press it so it fills the pan and is slightly thicker around the edges. Sprinkle 1/3 of the Parmesan cheese on the crust. Follow with the sauce (use as much as you like), remaining cheeses, and toppings of your choice. Bake 20 minutes. Let cool for five minutes before cutting and serving.

- From Donna Barnett, retired home-economics teacher

Harriton High School

Per Serving: 436 calories; 29 grams protein; 42 grams carbohydrates; 2 grams sugar; 18 grams fat; 47 milligrams cholesterol; 1,179 milligrams sodium; 3 grams dietary fiber.EndText