Pizza Dough

1 cup warm water (sea water is fine)
1 tsp sugar
1 packet yeast
1 tsp salt
2 tbsp olive oil
3 1-2 cups flour

Dissolve the sugar in the water. Add the yeast and stir. Wait for 5 minutes and it should start to bubble. If not, your yeast is bad, start again. Add the salt, oil and 2 cups of flour. Beat until smooth. Gradually add the rest of the flour and beat until smooth. Knead the dough until it is elastic (approx. 10 minutes). Put the dough ball in an oiled bowl and let it rise until double, 70 minutes in Canada, 30 minutes in Cuba. Punch the dough down and divide it into 2. Roll each half into a 12 inch circl. Toss a circle onto a well heated barbeque and wait for 5 minutes. Flip it, dress the cooked side and cook it for another 10 minutes.

Pizza can be topped with anything and everything. Don’t be constrained by traditional toppings. Lobster is fine on a pizza, as is any other firm fish (sliced thin of course). Even canned tuna is fine, but sardines are pushing it.

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