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Earthnotes Cookbook


(Chicago-style thick crust)

Oven: 400°FPans: Baking sheet
1 tbsp yeast
1 cup warm water
3 to 3½ cups flour
1/3 cup oil (olive is best)
½ tsp salt

  1. Dissolve the yeast in the water; add oil and salt; stir in flour ½ cup at a time to make a stiff dough.
  2. Do NOT knead; let rise till doubled.
  3. Punch down, knead lightly, then roll out into desired shape.
  4. Let rise 30 minutes; cover with your favorite toppings.
  5. Bake for about 15 minutes; after 10 minutes check it and when you think it's finished use a fork to lift up a corner to be sure the bottom is browned.

Crust #2
Oven: 450°FPans: 12-inch Pizza pan or Baking sheet
1 pkg yeast
½ tsp sugar
½ cup warm water
1½ cups flour
¼ tsp salt
1 tbsp oil

  1. Sprinkle yeast and sugar over warm water in small bowl; stir till yeast is dissolved; let stand 5 minutes.
  2. Stir in flour, salt and oil.
  3. Knead dough lightly; shape into a ball and place in greased bowl, turning to grease entire surface.
  4. Cover and let rise till doubled (about 45 minutes).
  5. Punch down and knead briefly then let dough rest 5 minutes.
  6. Roll out dough into 10-inch circle and place on greased 12-inch pizza pan; stretch and pat dough out to edges of pan; crimp edges to form rim; cover and let stand 15 minutes.
  7. Top as desired and bake for 20 minutes or till crust is golden brown.

Quick Pizza Sauce

In a saucepan combine 1 can (8 oz) Tomato Sauce, ½ can tomato paste, 1 tsp Oregano, ½ tsp Basil and salt and pepper to taste. Simmer for 30 minutes. Spread even over pizza crust and add toppings if desired.

Suggested Toppings
Shredded Mozzarella cheese
Pepperoni slices
Canadian bacon slices
Crumbled bacon or ham
Sliced mushrooms
Green and/or red pepper slices
Sliced olives
Sliced onions
Anything your heart desires

© 1998 & 2004 by Ernestina Parziale