Grobe Recipes

Pizza Neapolitan

• 1 cup lukewarm milk or water
• 1/4 cup melted butter (4 tbsp)
• 1 tsp salt
• 1 tsp sugar
• 1 package dry yeast, combined with 1/4 cup warm water (about 110 degrees F) until dissolved
• About 3-1/2 cups sifted all-purpose flour
• 1 batch Italian Tomato Sauce
• 2-4 cups mozzarella cheese
• Various pizza toppings

1. in an 8 or 9 inch bowl, combine the lukewarm water or milk, melted butter, salt, and sugar and blend well.
2. Add the dissolved yeast, mix, then add the flour about 1 cup at a time, beating after each addition with a long, leavy wooden spool until smooth.
3. When the mixture gets too stiff to beat, turn out onto a floured surface, add more flour if the dough is very sticky, and knead for several minutes (adding flour as necessary) until the dough is not too soft and not too stiff.
4. Split dough in half and knead each into a ball.  Place the balls on a floured flat pan , lightly brush the top with oil, cover with waxed paper and let rise for 20 minutes (dough should about double in size)
5. Roll each piece to fit a pizza pan (12 to 14 inches) and let dough rest for about 20 minutes.
6. Preheat oven to 400 degrees F while the dough is resting.
7. Add the sauce (about 2 ladels for a 12" pizza, a little more for 14"), toppings, and cheese (1-1/2 to 2 cups per pizza) as desired, then bake for about 25 minutes or until done.

We use one 14-inch pan and one 12-inch pan with the above recipe and it works fine, though sometimes the 12-inch pizza has a thicker crust depending on how we split the dough.

Calories listed above are an approximation, and they vary based on toppings and amount of cheese. The crust on it's own is 115 calories.

We generally do one meat pizza and one veggie pizza.  We like the following toppings

• Italian Turkey Sausage (regular or hot)
• Turkey pepperoni
• Skinless garlic and spinach chicken sausage
• Green peppers
• Red onions
• Fresh spinach
• Mushrooms