When you're sandwiched between several three-day yom tovs (and here are some recipes I worked on for those days), you might be interested, like I am, in a couple of dairy meals. I did a flavorful homemade pizza that is easy and quick, outside of the 1 hour rise time. But it's worth it!
2 pkg. rapid rise yeast
2/3 c. warm water
1 tsp. sugar
1 tbsp. salt
4 c. flour
1 tbsp. sugar
2 tsp. granulated garlic
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried rosemary
3 tbsp. olive oil
2/3 c. warm water
For topping and baking:
1/3 cup semolina flour (or stone ground corn meal, regular corn meal, or yellow corn meal)
tomato sauce
mozzarella cheese
pizza toppings
Dissolve yeast in first 2/3 cup of lukewarm water with 1 tsp. sugar and set aside for five full minutes until bubbly and yeasty-smelling. Combine remaining ingredients, mix well, and then add the yeast mixture. Knead well or use a dough hook in an electric mixer, mix for five minutes. Oil a bowl with olive oil and place the dough in it and turn the dough so that the oil coats the entire dough ball. Set aside in a warm place for an hour.
Roll out the dough on top of some semolina flour, either in a round or in a large rectangle. Cover with tomato sauce, cheese and any other toppings of your choice and bake* at 400 degrees for 15-20 minutes until browned and bubbly.
*I bake pizza on top of a bread stone, and preheat the stone in the oven for half an hour.
