semolina flour into the pan to prevent sticking, or spray lightly with olive oil spray). Another method is to press the dough directly into the pan. Or if you're feelingadventurous, stretch the dough out by holding it over the backs of two upheld hands,turning and allowing the dough's weight and gravity to stretch it out (they use avariation of this method in pizza shops to make the famous "hand stretched" dough).For a Sicilian-style rectangular pizza, place a few teaspoons of olive oil at the bottom of a square baking sheet and fit the dough into the pan, stretching the sides to form a rimand dimpling the top with your fingertips to create a place for the toppings. A Sicilian pizza is not doughy, but has a slightly thicker, crispy-bottomed crust with a higher ratioof fresh tomato sauce to cheese, and a bite of hot pepper. The tomato sauce is fruity,fresh and not overcooked and is barely laced with a fresh buffalo mozzarella cheese. Alight sprinkling of freshly grated Romano or Parmesan cheese can be sprinkled on topbefore baking. It is not overly browned on top when done.For either kind of pizza, brush the dough top generously with olive oil and sprinkle with6-8 oz of mozzarella cheese. Top with a layer of pizza sauce seasoned with fresh basil and oregano; sprinkle 1/2 cup grated Provolone and a few handfuls more of mozzarella(or use slices of fresh mozzarella or bocconcini over the sauce).Top with preferred toppings, such as sliced fresh peppers, mushrooms, onions, pepperoni, anchovies, cooked Italian sausage, etc.Sprinkle with a few hot red pepper flakes (according to taste) and salt and pepper. Feel free to experiment with toppings of your choice, varying the quantity and type of sauceor cheese (cheese ends from your local supermarket's manager's special section canhelp make for a very economical pizza!).
Bread Machine Pizza:
Many have requested a version of pizza dough for the bread machine. Here are two I use often. Add the ingredients to the bread machine in the order listed by your machine's manufacturer. Keep in mind that pizza dough from a bread machine is awonderful convenience and makes an excellent pizza, but if you want the chewy crust of a traditional pizza, you'll have to knead by hand for 5-10 minutes (or use a stand mixer with dough hook, then finish up with a few minutes of hand kneading).
Bread Machine Pizza Dough with Beer: