GREAT HAND TOSSED PIZZA -EASY!

Making a great hand tossed pizza is really quite easy. The following recip is for a thick or deep dish pizza, using a 12" round pizza tin. The recipe will acutally make quite a bit of dough, enough to make a couple of extra small dinner rolls. A 12" pizza tin will fit in a SunOven. Here is what you'll need:

2 1/4 cups of all purpose flower
*Have about a 1/4 cup extra to flour your work surface
1 1/2 Tblsp of dry Instant Yeast
2 Tblspn of granulated Sugar
1 cup of very warm water 104F
3 Tblspn of lite oil (I use sunflower or coconut)
1/2 tspn salt
In a nice large mixing bowl, place your 2 1/4 cups of a/p flour, yeast, & sugar.
Mix it thoroughly.
Next add your 1 cup very warm water +3 Tablespoons of oil and mix.
Toss the 1/2 tspn of salt after a couple stirs.
Your dough will start to look clumpy/shaggy - This is perfect
Continue to mix and it will start become a shaggy ball
Flour your work surface with a little flour and put your shaggy dough ball on your surface
Dust the dough ball lightly with a little flour.
You want your dough ball to be lightly tacky but not sticky
Knead your dough ball for about 2 minutes, adding a sprinkle of extra flour if needed
Form a ball and place it in to a lightly oiled bowl and cover with clean towel, and let it rise for min 30 minutes
*I also rub a little lite oil over the entire surface of the dough ball.
Dough ball should about double in size in about 30 mins- that is perfect.
Lightly flour your work surface, pour dough ball on to work surface, light dust ball if it's sticky.
Knead your dough ball, for about 2 minutes, try to get air bubble out
With your hands flatten your dough ball to the start of a circular shape.
With a floured rolling pin, begin to roll and flip your pizza skin.
Keep your work surface lightly floured to keep dough from sticking as you roll out and flip your pizza skin
Once your skin is slightly larger than your pizza tin Let the dough rest for about 4 to 5 minutes
Your skin will shrink up, and you'll roll it out again so it's about an 1" larger than your pizza tin
Lay your rolled out skin on to your pizza tin.
Form a crust lip with the dough that extends beyond the pizza tin
With a fork or a dough docker, poke holes randomly across your pizza skin.
Place your pizza skin on tin in your oven 350F for about 12 to 15 minutes
Remove from oven - allow to cool for about 10 mintues
Now you're ready to put your sauce and toppings on
You can place toppings on first than pour sauce on either way works.
Bake your topped pizza at 350F for 20 to 25 minutes
Remove, cool for 5 minutes cut and serve.
*If you leave out the yeast in this recipe, you'll get a thinner crust
*If you allow your dough to rise over night, you'll get a more sour dough flavor
*If you want, you can place your pizza skin in to a 9" glass pie dish and treat it like pizza pie. Just know that you'll need to bake it longer as it will be thicker than a flat pizza surface.