On Wednesday, September 11, 2019 at 1:55:20 PM UTC-4, Gary wrote:
> A large (all)homemade 16" pizza.
>
> Made the dough:
> 2-3 cups flour
> one package of yeast
> 1 TBS sugar
> 1 tsp salt
> 3 TBS olive oil
> 1 cup water
>
> Kneeded that then let rise. Then pressed out large into a
> 16" diameter pizza pan.
>
> Sauce: 1 can tomato sauce
> 2 tsp dried oregano
> 3 tsp dried basil
> 4 cloves fresh garlic, smashed and minced
> Heated up, stirred then cooled to let all flavors blend.
>
> Sauce (not quite all of it) spread on dough. Brushed out to
> the very edges too so no plain crust.
>
> At this point I had planned to put 1/2 the cheese on the sauce
> before adding toppings but I forgot to thaw it so....
>
> Then added toppings:
> - 1 lb sliced white mushrooms
> - equal volume of sliced onions
> It's quite a bit of toppings.
> All of that right out to the edges too.
>
> Then I added the mozz cheeze (8oz) on top of it all.
>
> Covered with plastic wrap and now letting it rise again for a bit
> before cooking at 425F for about 20 minutes. Almost time to turn
> on oven and finish it.
>
> This giant pizza will yield 2 meals and 4 snacks. Something like
> that.
>
> (A little while longer): It's in the oven now and smelling nice
> here. 6 more minutes or so. yummo

I've been thinking of doing pizza soon. It's been a month or two.
IIRC 12 ounces of flour (a little over two cups) gives us four servings.
But we're considerably lighter on cheese and toppings.

I divide the dough into fourths and freeze two of them. The remaining
two are stretched into oblongs so they'll both fit on the pizza stone
(or the back of a 12x18 sheet pan) and each of us decorates one pizza
to suit. A month or so later I defrost the reserved dough and we have
pizza again.

Cindy Hamilton