|Square pizza that a square pizza stone makes|
2 1/4 C bread flour
1 package yeast
2 tbl olive oil
1 C warm, water
1 tsp honey
1/4 tsp salt
1 14 oz can fire roasted tomatoes
2 cloves garlic, crushed
1/2 tbl olive oil
salt and pepper
chili flakes to taste
dash or two of sweet red wine or aged balsamic vinegar
black forrest ham, or canadian bacon
Mix honey, yeast and water together until the mixture begins to foam. Add 2 cups of flour, olive oil and salt and mix. Knead for about four or 5 minutes, roll into a ball and let rest for a half an hour to an hour until it doubles in size. If you want a thin crust then cut ball in half before it rises.
Preheat your oven to 425 degrees, use a pizza stone, or a baking sheet.
For the sauce, add all of the ingredients into a small pot and turn the temperature on medium low and let cook until the dough is ready. Let the mixture cook down and thicken a bit, but make sure it does not thicken too much. When it is ready crush the tomatoes with your stirring spoon.
Using the remaining 1/4 c of flour, flour a board and lay out the dough. Punch down the dough, popping all of the bubbles and spreading it to about a 12-14 inch crust. Move to another board dusted with corn meal, place the dough and shake the board to make sure the dough doesn't stick. Apply the sauce by putting it in the middle and in a circular method push the sauce out to the edges. Add the toppings, but don't add the pineapple until the last few minutes of cooking.
Transfer pizza to oven and bake until crust is golden brown and the cheese is turning golden brown.
Wait for 5-10 minutes, cut, and enjoy.