Recipes

1. Preheat oven to 375F
2. In a bowl, combine the warm water, sugar (or honey), and yeast.
3. Allow to sit for 5 minutes.
4. Add the oil, flour and salt and mix until the dough is formed. 
5. Knead dough adding more flour if necessary to avoid stickiness. Knead for 5 minutes.
6. Place in an oiled bowl, turning the dough to evenly coat with oil. 
7. Cover with a damp towel and allow the dough to rise in a warm place for 30-45 minutes until doubled in size (appx. 45 minutes).
8. Punch down dough and knead. 
9. Gently divide dough into two portions and place in oiled bowl to rise again until doubled in size (appx. 45 minutes)
10. After rising, punch down dough and form into two circles. Allow to rest for 15 minutes and roll out to 16” diameter.
11. Place on a baking stone or sheet that has been dusted with cornmeal. Bake crusts in preheated oven for 17-22 minutes.

For breakfast pizza:

1. While the crusts are baking, crack 6 eggs into a small bowl.
2. Add the milk and salt and pepper, beat well.
3. Scramble the eggs in a nonstick skillet until no longer runny and eggs are fluffy.
4. Sprinkle crust with ½ cup shredded Cheddar cheese.
5. Top with scrambled eggs and assorted chosen toppings (see suggestions above).
6. Sprinkle remaining cheese on top of eggs and toppings and bake for 5-8 minutes or until cheese is melted.

*This pizza reheats well, simply microwave for 35-40 seconds on high heat.