Dissolve 1 packet rapid rise yeast in 3/4 c. warm water
2 1/2 c. flour
1 tsp salt
Add yeast/water mixture to flour/salt, knead 10 minutes until smooth. Place in warm area to rise at least 45 min. Place pizza stone (or a ceramic tile from Home Depot) in oven and preheat to 500 degrees F.
Sauce:
1 sliced onion
1 heaping spoonful minced garlic
1 big handful dried basil
1 big handful dried oregano
Make a “roux” out of the above with a few Tbsp olive oil. When onions are translucent, add 1 28 oz can whole peeled tomatoes. Boil, turn down heat and simmer until you’re ready to dress the pizza.
Punch down dough and separate into two balls. Roll out each on flat surface. When rolled to desired thinness, grab a cookie sheet and cover with a thin layer of cornmeal. Place crust on top and dress with sauce and toppings.
Toppings:
Thinly sliced gruyère cheese (about 10-12 slices per pizza)
4 or 5 slices prosciutto, sliced thinly
Grated Mozzarella
5 fresh basil leaves, shredded coarsely
Sprinkle pizza stone with cornmeal and turn down heat to 475. Slide pizza onto stone and bake for 10 minutes. Repeat, and enjoy!!
