Ingredients
Crust
In large mixing bowl combine
2 cups + 2 tbs flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup water
2 tablespoons water
Sauce
16 ounces whole tomatoes
(diced into fine pieces)
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
Cheese
1 cup white cheddar cheese,
shredded
1/2 cup swiss cheese,
shredded
1/2 cup provolone cheese,
shredded
1 teaspoon liquid hickory
liquid smoke
Italian Seasoning
2 teaspoons oregano
2 teaspoons basil
Preparation
Crust: Mix until thoroughly combined. The dough is ready to use “as-is” No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. In order to move the crusts around a pizza peel sprinkled with cornmeal works well. Sauce: Combine together and it’s ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies Cheese: Toss until cheeses and smoke flavoring are completely incorporated. It’s enough cheese for two (2) 12" pizza pies. Now it’s ready to be lightly sprinkled with some Italian seasonings. Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
At home you’ll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don’t have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
