Recipes

In a Bowl stir ( either by hand or with a mixer) the yeast and water until dissolved. Add pastry flour and salt..mix well...add all purpose flour one cup at a time until dough is smooth not sticky. Shape dough into a ball...place in a lightly oiled bowl..turn to coat...cover with plastic wrap and let rise in a warm place for 1 hour, until doubled...Punch dough down...and divide into 6 balls for individual pizzas or 2-3 for a larger pie...let dough rise again for 45 minutes..or until doubled...keep dough cool before using... *If you can't find pastry or 00 flour, just substitute with your all purpose flour. To prepare: Heat oven with pizza stone for at least one hour at 500 degrees. Have all of your toppings ready and set aside. Heat a cast iron griddle or 10-inch skillet on medium low heat on the stovetop. Stretch a fist-sized piece of dough into the the size of the bottom of your pan. When the pan is hot, but not smoking, sprinkle enough oilve oil to cover the bottom in a thin layer, Place the dough into the pan. It will shrink a little, and that's fine. Fry lightly on one side till crispy and light brown. Add a little more oil and turn the dough. Cook the other side to the same level while you add the toppings: sauce, cheese, basil, and capers. When the toppings begin to heat, remove the pan from the stove and place directly on the pizza stone to finish cooking. This should take about 10 minutes. Remove from oven drizzle with a little olive oil and eat hot or at room temperature.

Note: The combination of the cast iron and the pizza stone lends to the the delicious rustic flavor of this pizza. * Substitute soy or rice cheese, but don't add until the last few minutes of cooking.