Karl and Angela Rees

The Dough

This dough is based on Karl's parent's recipe, with a few modifications.

Ingredients

1 tbsp. yeast.
1 cup warm (not hot) water
3 cups flour
1 tsp. salt
5 tbsp. oil (olive oil, preferably, but vegetable or canola will do)
2 tsp. sugar
1 tsp. oregano
a pinch of sage
1/2 teaspoon cornmeal

Instructions

Place all ingredents except cornmeal in breadmaker. Run breadmaker at the dough setting. In the meantime, sprinkle cornmeal over pizza stone (or pan). After breadmaker finishes its second mix cycle (usually after 30 minutes), take dough out of breadmaker and roll it it on pizza stone until it covers the whole stone. Roll edges up 1/2 inch to form crust. Preheat oven to 350 degrees and place dough in oven for about 10 minutes.

Remove dough from oven, and then add sauce and toppings (see below). Cook in oven for 10-15 minutes or until crust is golden brown.

Sauce Ideas

There are so many sauces to try. Experimenting with them is Karl's favorite part of making the pizza. Here's a list of our favorites.

- Alfredo sauce, or
- One can crushed tomatoes, plus spices to taste (oregano, minced onion, minced garlic, salt, crushed red pepper, lemon pepper, black pepper, season-all, basil, dill, etc.), or
- One 10 oz. can of tomato sauce plus spices to taste.

Topping Ideas

- Cheese (we use 1/2 lb. of colby monterey jack, but a nice mixture of mozzarela and mild cheddar is also good, too)
- Artichoke *
- Bacon
- Frozen spinach *
- Shredded chicken *
- Sausage
- Fresh tomato
- Onion
- Green onion
- Pineapple
- Pepperoni
- Olives
- Mushrooms (Karl puts them on when Angela's not looking)
- Leftover turkey (it's surprisingly good)
- Parmesan Cheese
- Green Peppers
- Red Peppers

* Starred toppings are best with alfredo sauce. Our favorite combination of all time is an alfredo sauce with artichoke, spinach, chicken, tomato, onion, green onion, olive, green pepper, and bacon.