(Source: tv show but I don't remember what it was)
Your favorite Pizza Dough (our current favorite will be listed below)
Pizza Sauce
Crumbled Feta
Shredded Mozzarella
Thinly Sliced Roma Tomatoes
Sliced Black Olives
Dried Oregano
Red Pepper Flakes
After the pizza dough has been rolled out, and pizza sauce spread on the dough, do the following: Sprinkle mozzarella over the crust, then layer thin slices of tomatoes on top of the shredded cheese, sprinkle feta on top, then some black olives, dried oregano, and then red pepper flakes. Bake in oven at 450 for about 20 minutes or until done.
Pizza Dough
(Source; Laura Vitale)
1 1/3 cups warm water (110 degrees F)
2 1/2 teaspoons sugar
1 (0.25 oz) envelope active dry yeast
2 tablespoons extra-virgin olive oil, plus more for
brushing
3 teaspoons salt (I use 1 1/2 teaspoons)
3 1/2 cups all-purpose flour
Add the warm water in a small bowl and sprinkle over 1
teaspoon of the sugar and the yeast; set aside so the yeast can proof. Oil two
bowls with a little olive oil and set aside. In the bowl of a stand mixer
fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of
the flour and the remaining 1 1/2 teaspoons sugar. Stir the yeast in the water
to make sure it’s all dissolved and add it to the flour mixture. Mix on
medium-low speed until everything is combined. Increase the speed to medium and
allow the machine to knead the dough, adding more flour if necessary, until it
is smooth and comes away from the side of the bowl, 6 to 7 minutes. Divide the
dough in two pieces and roll each into a ball. Place a ball in each of the
oiled bowls seam-side down, and brush the tops with a little oil to stop them
from drying out. Cover the bowls with plastic wrap and place in a warm place
(inside a microwave or a turned-off oven works best) until it doubles in size
and when poked with a finger, the indent remains (it doesn't spring back),
about 1 1/2 hours. Once the dough has risen, use immediately or store in the
refrigerator for up to 24 hours.
