Pokey Sticks
Ingredients
Pizza Crust
- 1 cup warm water
- 2 ΒΌ teaspoons active dry yeast
- 1 tablespoon honey or sugar
- 2 teaspoons salt
- 2 tablespoons olive or canola oil
- 3 cups bread flour give or take 1/2 cup...depending on the heat & humidity
Topping
- 1 T melted butter
- 1 clove of garlic
- grated Parmesan
- 6 oz grated mozzarella
Instructions
- Use warm but not hot water (105-110 degrees); add honey and yeast to the water and if it's doing it right, it'll get foamy and bubbly.
- Add to bowl of stand mixer; add in your flour, slower towards the end so you can negotiate whether or not you need the last 1/2 C (or depending on humidity, you might need a 1/2 C more!)
- Once the consistency is right, let the dough hook work for 6 minutes....it'll form a ball and won't be real sticky when it's ready.
- Form a ball, drizzle with olive oil... Put in bowl, cover with Saran Wrap and let rise an hour...
- After the rise, divide in 1/2. Work each ball out into a pizza pie shape:) Or, put one lump of dough back in the fridge until tomorrow.
- You can use a stone, whatever thin cookie sheet you have will probably work. If you cookie sheet it, drizzle the sheet with oil and dust with corn meal BEFORE putting your worked out pizza pie into the pan. Add toppings, and bake at 450 degrees for 8-10 minutes.
- The trick to Pokey sticks is of course no red sauce--grate a small garlic clove into about a tablespoon of melted butter, and smear this on top of the raw crust. Add some grated Parmesan. Whatever amount feels good to you. Now grate some mozzarella on top--be generous, you know you love it. And for Petes sake, grate it fresh. Expect to use almost 3/4ths of an 8 oz block of mozzarella. The 8-10 minute baking time worked well for me