Sunday, 21 October 2007


Serves: 6

pizza dough (recipe to follow)
About 8 slices of pepperoni, salami and ham
4 slices of each cheese (Provolone or Mozzerella)
thinly sliced onions, red or white
Italian dressing (I like Paul Newman's)
Optional: jalapenos, olives, capsicum, tomatoes
Pizza Dough:
1 cup warm water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Roll the dough out to about a 4mm wide thickness. Brush with Italian dressing. Layer meats and cheeses. Roll up and place seam side down on well-greased cookie sheet. Bake in over for 25-30 minutes at 350. Serve with a side of marianara sauce or ranch to dip.
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