Saturday, September 29, 2012
This time I patted the dough out into a 9 x 13 inch baking pan, letting it rise for about 30 minutes. While the dough was rising, I put the pizza stone in the oven at 425 so it would be nice and hot when I was ready to bake the pizza. I also made a sauce by heating some olive oil and then adding some chopped onions. When the onion was soft I added chopped tomato, dried oregano, and chopped anchovies. I didn't mind the anchovies in this recipe because they pretty much dissolve in the sauce and I wasn't even really aware they were there.