If someone in your family has a hard time with red tomato based sauces, this is the recipe to try out.
- 1 package dry yeast
- 1 tsp sugar
- 1 1/4 cups water, divided
- 4 cups flour, (about, divided)
- olive oil
- 1/2 tsp salt
- 2 1/2 heads garlic, about 25 cloves peeled and minced
- 1 -2oz can anchovies (yuck – feel free to leave THESE out!), drained, oil reserved
- 1/4 cup finely minced parsley
- crushed hot pepper, optional . . . (I still think they should have made the anchovies OPTIONAL)
- 3 ounces freshly grated Parmesan cheese
Dissolve yeast and sugar in 1/2 cup warm water (105 – 115 degrees). Let stand for 10 minutes until yeast foams.
Combine 1 cup flour with 1 Tbsp olive oil and salt in large bowl. Add 3/4 cup warm water to foamed yeast and stir into flour until smooth. Add additional flour to make stiff dough.
Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled – about 1 hour.
Punch dough down and divide in 1/2, freezing other 1/2 for later use. Roll dough into 14″ circle or to desired size on lightly floured surface. Turn onto pizza stone that has been dusted with cornmeal.
Meanwhile . . .
Combine garlic and anchovies with 2 Tbsp olive oil and reserved anchovy oil in small bowl. Evenly distribute mixture over pizza crust. Sprinkle with parsley. Season to taste with crushed hot pepper. Top with Parmesan cheese. Bake at 475 degrees.
Note: If using metal or cast-iron pan, make sure to grease lightly with oil. Using oil instead of margarine will produce crispy crust (you shouldn’t be eating that margarin crap anyways . . .)