the pizza dough i can't stop thinking about.

INGREDIENTS:

1tbls yeast

2 cups warm water

2tbls sugar

5 cups flour

1tbls salt

1tbls dried oregano

1tbls dried basil

1tbls dried thyme {i was out of this}

3tbls olive oil

DIRECTIONS:

1. warm water, sugar, and yeast in bowl--let sit until yeast rises on top of water.

2. flour, olive oil, salt and other spices in bowl.

3. poor water/sugar/yeast mixture into olive oil and dry ingredient bowl--mix with kitchen aid and dough hook for 5 min. or knead on counter until it feels elastic.

4. let rise, covered for 1 hour.

5. LISTEN CLOSELY, THIS PART IS NEW!!! 

#1: roll out your dough, 

and put it on your pam sprayed air back pan 

{go buy one, it's worth it},

#2: then stuff your crust

#3: butter your crust

#4: garlic salt your crust

#5: THEN BEFORE you put your sauce, cheese, and toppings on, BAKE YOUR CRUST FOR 10 MINUTES at 435*.

#6: take out of oven, add sauce, cheese and toppings,

and put back in oven for another 8-10 minutes until the cheese and crust start to brown. Sometimes i have to put it on low broil for the last 5 minutes of this.

GUYS!!! this is the secret to having a pizza parlor crust:

BAKE BEFORE YOU ADD YOUR SAUCE, 

CHEESE, & TOPPINGS.

it's changed my pizza liiiiiiife.

also this pizza sauce recipe that jen gave me,

which i doubled and used paste instead of sauce for because i was out of sauce IS basically everything i've ever been searching for in a pizza sauce:

jEN'S PIZZA SAUCE

12  oz. tomato paste mixed with about 1/2 cup water

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1 teaspoon garlic powder

1 tablespoon oregano (or Italian seasoning)

i kid you not.

thick, moist, and amazing when you make one pizza with it.

two pizzas will make the dough more thin and flaky--

i can't stop thinking about it.

make it.

friday.

or tonight.

whichever:)

i feel like i should say AMEN.

because this is the holy of holies in pizza making.

now go and do the things which emily hath commanded.