Pizza

Master Pizza Dough·  2 1/2 cups all-purpose flour, or as needed

·  1 envelope Fleischmann's® RapidRise Yeast*

·  3/4 teaspoon salt

·  1 cup very warm water (120 degrees F to 130 degrees F)

·  2 tablespoons olive or vegetable oil

·  Cornmeal

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

1. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
2. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Recipe retrieved from http://allrecipes.com/recipe/master-pizza-dough/detail.aspx.


Pizza Sauce·  1 (8 ounce) can tomato sauce

·  1/2 teaspoon minced garlic

·  1/2 teaspoon dried oregano

·  1/2 teaspoon dried basil

1. In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Recipe retrieved from http://allrecipes.com/recipe/easy-pizza-sauce-ii/detail.aspx.

One thing that went well was that the pizza and sauce. They both turned out really good. The sauce wasn’t too spicy or too mild and the pizza the tasted really good. One thing that turned out not so good was that when we were cutting the pizza we could cut it but it wouldn’t always cut with the utensil that we used. Something that I would do differently if I was to make this recipe again would be to cook the pizza at a different time. I personally like my pizza crust soft and kind of doughy. But thoroughly cooked. One thing I learned that is important is to multitask while cooking. For example while the dough is cooking before we put the ingredients on the pizza we had to make the pizza sauce.