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Mike's Low Rise Pizza

I. Dough


  • 2 cups Italian AA flour, 1 cup semolina flour & 3-5 tsp gluten OR 3 cups high gluten flour or 3 all purpose flour and 3-5 tsp gluten
  • 1 ¼ cup water
  • 1 tsp olive oil
  • ½ teaspoon salt
  • 2-3 tsp sugar
  • ¼ tsp active yeast


  • Mix ingredients and knead 5 minutes in stand mixer.
  • Form dough into a ball
  • Coat bowl with olive oil; place dough in bowl seam side up and turn seam side down.
  • Let rise for 2 hours, folding or punching down every half hour.
  • Refrigerate until ready to use.
  • Pre-heat baking stone in oven at highest temperature for 30-45 min. Meanwhile, allow cheeses and other ingredients to come to room temperature.
  • Stretch and shape into 2 12 inch pizza, using lots of flour to ensure it slides well.
  • Add small amount of sauce, mozzarella and other toppings.
  • Bake approximately 5-7 minutes.
  • Add basil leaves after removing pizza from oven.

II. Sauce

  • One can of crushed tomatoes, 6 oz sun-dried tomatoes, ½ onion, sauteed, garlic, 4 bay leaves,oregano, thyme and/or rosemary, 1 chili (no seeds). Cook on low heat until thick, then blend to smooth. This makes enough for 4-6 12 inch pizzas.

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