How to make it

  • Medium heat to a small sauce pan and add Olive Oil, paprika, chili powder, garlic powder, onion powder, and garlic cloves crushed and minced very fine, almost to a paste, using a pinch or two of salt. Use a garlic crusher if you have one and you can eliminate the pinch of salt. Heat until fragrant and remove to cool.
  • Proof yeast in water with a pinch of sugar until yeast foams; about 5 to 10 minutes.
  • In a mixing bowl, combine flours and salt. Mix well.
  • Add 2 T oil mix to yeast and stir into flour. Stir with a wooden spoon to develop a thick dough that pulls away from the side of the bowl.
  • Roll out onto a floured surface and knead for about 8 minutes adding flour as needed to keep the dough from being sticky.
  • Turn dough under forming a smooth round ball and place in a greased bowl turning to coat. Cover with oil sprayed plastic wrap and place in a slightly warm environment until doubled in volume; about 1 to 2 hours.
  • Locate rack to bottom of oven and preheat oven to 450℉.
  • Punch dough down and roll out onto a lightly floured surface and knead dough lightly until smooth.
  • Turn dough under forming a smooth round ball. Cover and let rest for 10 minutes.
  • Brush 1 T oil mixture onto a lipped baking sheet and dust with cornmeal.
  • Push dough down to start spreading it into a circle.
  • Pick up the dough with floured knuckles and let it drape from side to side alternating knuckles while turning it. Gravity will help the dough stretch. You can even try your skill at tossing the dough in the air with a spin to help stretch out the dough. Stretch it out to the desired size and place on baking sheet.
  • Brush 1 T oil mixture onto the dough leaving a 1 inch perimeter.
  • Add desired toppings. Cover and let rise for 30 minutes if you want a thicker crust, otherwise place in oven and bake for 15 to 20 minutes.
  • Can also be prebaked for 10 minutes, toppings applied, and baked for another 10 minutes.

Reviews & Comments 4

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  • pointsevenout 11 years ago
    This recipe works well as focaccia. Make into two rounds. Knead and rise a second time. Bake at 350 for 20 to 25 minutes. Has a very close grain texture.
    It also has a very good rise as a pizza crust, so it makes a thick crust pizza.
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    " It was excellent "
    sitbynellie ate it and said...
    Thanks for the recipe! I have never made my own pizza before... I'll try this!

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  • lilliancooks 12 years ago
    Very unique spices in this! I wonder how it would be with smoked the stuff! Flagging this one!
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Sound very good
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