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Scott's Pizza Tour!


-1 28 oz can crushed tomatoes
-1 lb fresh Mozzarella
-1 large bunch Basil
-Olive oil
-Parmesan cheese

    Dough (adapted from

-21 oz all purpose flour
-14.3 oz water
-0.5 oz salt
-0.25 oz yeast

***You need 14 unglazed ceramic tiles for this recipe


    night before:

-Mix dough ingredients and let rest for 30 minutes. Knead the dough for 4-5 minutes, then place it in a large bowl. Cover the bowl with a wash-cloth and let the dough rise for 1-2 hours. When done rising, split dough into 4 even pieces. Roll each piece into a ball and set in airtight container in refrigerator overnight. Remove 2 hours before baking.

    day of:

-Rinse and dry tiles.

-Set top oven rack on top oven rung. Set bottom rack about 6 inches below. Place 6 tiles upside-down in the middle of the top rack - it'll form a big rectangle. Set 4 tiles on bottom rack so they form a square. On either side of the oven, place 2 tiles so they're at a diagonal facing inward. You've now made your pizza stone!

-Turn oven to 500 degrees and give it about an hour to get hot.

-Fill a bowl with tepid water and lightly wash Basil leaves. Blot them on a paper towel.

-Slice about 10 slices of Mozzarella very thin and blot them with a paper towel to get rid of moisture.

-Flour the back of a plate or cookie sheet and use it as a base to stretch out your dough.

-Place cheese on dough then add a few spoonfuls of tomato. Grate a little Parmesan cheese on top.

-To move the pizza to the oven: slide the pizza into the oven on top of the 4 tiles on the bottom rack. Bake pizza about 15 minutes or until it's golden and bubbly.

-Garnish pizza with ripped up basil and olive oil.

Tags: pizza, scotts pizza tour, pizza dough, tomatoes, mozzarella, san marzanos, basil


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