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Ingredientes
- Â Â Pizza Dough:
- 3/4 c. water
- 1 tsp sugar
- 2 tsp dry yeast Seasonings:
- 1/2 tsp dill
- 2 c. white flour (not bread flour)
- 1 tsp salt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. flour or possibly semolina if dough is too moist
- 8 ounce kielbasa sausage sliced 1/8 in thick (about 50 to 60 pcs)
- 1 lrg onion sliced in half along the axis then sliced thin crosswise
- 2 Tbsp. extra virgin olive oil plus more for brushing
- 1 can sauerkraut (14.5 ounce) rinsed and liquid removed and squeezed dry
- 3/4 c. dill pickles liquid removed and minced
- Â Â coarsely
- 1/2 tsp dill weed dry
- 1/2 lb shredded mozzarella cheese
Direcciones
- * (Substitute or possibly include cheddar, swiss, havarti, muenster or possibly other cheese mix)
- Make the dough in a bread machine using the dough cycle.
- Mix different types of shredded cheese together. Heat 2 Tbsp extra virgin olive oil in skillet and cook onion on medium setting till tender. Add in dill weed, pickles and sauerkraut. Mix together and take off heat.
- Stretch out dough starting at the edge to less than size of pizza pan. Try to keep most of the dough in the middle, not out at the edge. Let rest for 10 to 15 min, covered. Stretch dough to fit pan. Healthy pinch up rim. Let rise for 15 to 20 min.
- Put fork holes all over dough. Bake dough 5 to 9 min (watch top) till off-white or possibly light tan. Be sure which crust bakes sufficient or possibly it will fall and be "doughy." Puncture with fork or possibly flatten with spatula if it "blows up." Sprinkle wooden peel with corn meal.
- Turn oven down to 400 F. Move crust to peel. Wipe off pan with paper towel and put it in oven, below the stone. Brush crust lightly with extra virgin olive oil. Spread pizza sauce on crust, then rest of ingredients in order shown. Reserve most of cheese.
- Slide pizza onto stone. Bake for 15 min. Spread rest of cheese on pizza and bake for 5 min more, a total of 20 min. Move to pan for slicing. Let sit for 5 - 10 min before slicing.
- NOTES : This makes a 13-inch pizza. I use a stone and prebake the crust lightly so the assembled pizza can be handled easily.
