I only had time to nab a couple of quick pictures, but I am in love with this pizza. Truly in love. And how could I not be? Fresh tomatoes and basil from the garden, sauteed mushrooms, caramalized onions, spicy sausage, and mozerella, all on artisan crust...Perfection, I tell you!
The crust recipe is from the book Artisan Bread in Five Minutes a Day. I have a major crush on that book. You should check it out from your local library, or just buy it. I've been using their basic bread recipe for years, but now I'm branching out. Next up is cinnamon rolls. But, oh! the pizza.
The dough (which makes enough for 3-4 pizzas) contains 2-3/4 C. lukewarm water, 1-1/2 T. yeast, 1-1/2 T. salt, 1 T. sugar, 1/4 C. olive oil, and 6-1/2 C. unbleached all purpose flour. Mix it up in a 2-quart container with a lid (cover with the lid, but don't make it air-tight) and let the dough stand on the counter for 2 hours. Refrigerate. When you use the dough, pull off a grapefruit-sized chunk and form it into a ball. Roll it flat on a floured piece of parchment paper. Then use your hands to stretch it even thinner. Replace the dough on the parchment and add your toppings. Use a lipless cookie sheet as a pizza peel and slide it onto your 550 degree pre-heated pizza stone. Bake for 8-10 minutes, or until it is brown. Slice and enjoy!