Adapted from and Cooks Country
Heavily oil flat baking sheet
In kitchen aid stand mixer with batter beater installed, add the following:
1 TBL yeast
1 TBL sugar
1 cup water about 110°
Proof yeast in mixing bowl
1 TBL EVOO
1 tsp salt
2 C bread flour
The dough should be wet, but formed. Put in a bit more flour or water if necessary for consistency. It should be fine.
Let food processor work on it for 10 minutes on medium low until glutens are developed
Plop onto your preparedness sheet pan and flatten a bit, then turn over and continue to flatten until it covers about three quarters of the pan.
Cover with plastic wrap and let rise about 75 minutes.
Carefully remove plastic wrap and set aside
Work dough out to edges of pan.
Cover with same plastic wrap and let set another hour
Preheat bottom oven rack to 500°
Top with desired toppings
Their choices were
28 ounce can of diced tomatoes – drained
1 TBL EVOO . 1 clove crushed garlic . 1 tsp oregano . 1/4 tsp salt .
In separate bowl mix 1 cup shredded mozzarella, 1/4 cup grated Parmesan,
Spread cheese on first, and then crushed tomatoes. This will concentrate the tomato flavor and keep the crust dryer.
Bake in hot oven about 15 minutes
After it comes out of the oven, sprinkle chiffonads of fresh basil over-the-top
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