Recipe - Pizza With Mucho Macho Pepper Sauce

Pizza Dough:
2 tablespoon Active dry yeast
4 cup Warm water; (115¡F)
1 pn Granulated sugar
One fourth cup Extra virgin olive oil
2 teaspoon Salt
12 cup Allpurpose flour
Pizza Topping:
Mucho Macho Pepper Sauce;
see recipe
8 cup Mozzarella cheese; shredded
16 Roma tomatoes; cut or sliced up 1/4"
thick
Salt; to taste
Garnish:
Freshly grated Parmesan
cheese
One half cup Fresh cilantro; chopped

Mucho Macho Pepper Sauce is a separate recipe.

Combine yeast, warm water and sugar in bowl of a heavyduty mixer. Let bowl
stand in a warm place for 45 minutes, until yeast becomes bubbly and foamy.

Using dough hook/blade of mixer, incorporate oil and salt into yeast
mixture and add flour 1 cup at a time.

Continue mixing until dough becomes smooth and elastic.

Transfer dough to a floured surface and divide dough into 8 equal portions.

Stretch dough by hand into desired shape round or oval, thin or thick.

Brush dough with 1 to 2 tablespoons Mucho Macho Pepper Sauce, then top with
shredded mozzarella cheese and cut or sliced up tomatoes. Sprinkle with salt to
taste.

Place pizza peel (stone) in oven and preheat oven to 450¡F. When oven is
hot, sprinkle water on pizza peel (stone) (for a crisper crust).

Put pizza(s) on hot stone and bake until crust is lightly browned and
topping is bubbly about 15 to 20 minutes.

Continue shaping, topping and baking pizzas until all 8 portions of dough
are used.

Serve pizzas hot, garnished with freshly grated Parmesan cheese and
sprinkled with chopped cilantro.

Per serving: 1159 Calories; 37g Fat (29% calories from fat); 47g Protein;
157g Carbohydrate; 101mg Cholesterol; 1033mg Sodium

NOTES : Recipe Source: Chile Pepper. Feb 1998

Recipe by: Ron West

Posted to BakeryShoppe Digest by Ron West ronwest@centex.net on Feb 5,
1998