Grigsby Pizza

PIZZA DOUGH

• 1

  1. Gradually beat hot water into mixture of yeast and salt. Beat 2 minutes.

• 2

  2. Beat in a quarter of the flour and mix for 2 minutes.

• 3

  3. Stir in additional flour to make a soft dough, but sticky to fingers.

• 4

  4. Turn dough onto floured surface; knead until smooth and elastic (approx. 8 minutes), adding more flour while kneading if necessary.

• 5

  5. Shape dough into ball and place in a greased bowl, turning over so that the top is greased too.

• 6

  6. Cover; let rise in warm place (80-85 deg F) until dough has doubled in size. This step usually takes about one hour.

• 7

  7. Punch down dough. Turn onto lightly floured surface again. Cover and let rest for 15 minutes.

• 8

  8. Split the dough into to equal portions and press onto greased pan, pinching up the edges to form a rim.

• 9

  9. Brush dough lightly with olive oil.

PIZZA

• 1

  1. Bring all the sauce ingredients to a boil and let simmer for 40 minutes.

• 2

  2. In skillet, break sausage into desired size and cook slowly until lightly browned. When done, drain off excess grease and place onto paper towels to absorb the remaining grease.

• 3

  3. Puncture the prepared crust at least 6 times to prevent bubbles. Lightly oil top of pizza crust to prevent soggy crust.

• 4

  4. Spread sauce; sprinkle on mozzarella cheese and then the sausage.

• 5

  5. Sprinkle on the remaining ingredients as desired.

• 6

  6. Bake for 20 minutes at 425 degrees F or until crust is lightly browned and cheese is melted.