Magic Bread Pizza
I was in a waiting room the other day and I saw the cutest little boy. He was playing with a matchbox car, driving in on every surface he could find and figuring out all the things it could do. I have to admit, that is a little bit how I am with my magic bread recipe. It turns out it is not only super tasty and crusty bread, it's also easy to make pizza with it too.
Typically pizza is an easier yeast dough to make since it only rises once, but I do like the idea of only having to know one recipe. My favorite part is there is no need to figure out what "lukewarm" water means or even dragging out a thermometer to make sure you don't kill the yeast. Just put the ingredients together and let them sit for 18 to 24 hours. As for the toppings, put on whatever you like and it will be perfect!
3 cups of flour
1/2 teaspoon of yeast
1 1/2 cups of water
1/2 teaspoon of salt
flour for rolling out the dough
1/2 cup of tomato sauce
2 cups of Mozzarella Cheese
1/3 of a cup of Parmesan Cheese
1/2 teaspoon of Italian Seasoning
1/2 teaspoon of red pepper
6 to 8 slices of Salami
Combine the first four ingredients and let them sit, covered at room temperature for 12 to 24 hours. After 24 hours you can keep it in the fridge or in the freezer. This recipe makes enough dough for two pizzas, and half of it can easily be frozen for a later day.
Preheat the oven to 500 degrees when you begin rolling out the dough. Roll out half of the dough with the extra flour and a rolling pin. Make the dough fairly thin but not so thin it tears. I like to pick it up and stretch the dough out a little as well.
I bake the pizzas on a regular cookie sheet but if you have a fancy pizza stone, by all means use it!
It should look like this when you are finished with the rolling process
Spread out the sauce over the dough
Sprinkle over half of the cheeses and seasonings. I used fresh Mozzarella this, but just shredded will work nicely as well.
Place the Salami or other toppings over the first layer of cheese.
Sprinkle over the remaining cheese and seasonings. I like to do this in two layers as sometimes the toppings will burn a little bit if they are directly on the top.
Bake the pizza at 500 degrees for about 10 to 15 minutes or until the top is bubbly and the crust is brown. I usually wait a few seconds for the cheese to set up before cutting into slices.