Park Street Pizza

This is the recipe my mom, dad, and uncles Charlie and Tom used to make when they all lived together on Park Street in the early 1970s as college and grad students in California. Super quick and easy!

To make dough:
1. Soften 1 package yeast in 1/4 c. warm water
2. In a saucepan heat to scalding 1 c. milk
1 T sugar
1 t. salt
1 T. butter
3. Cool to lukewarm, add softened yeast, combine.
4. Add 3 to 4 cups flour - start with 3 cups, knead, and if it needs more, add by 1/4 c intervals (I found that mine required about 5 cups). Let rise.
5. Spread on pizza stone or pizza pan sprayed with cooking spray, brush olive oil over dough, add toppings, bake at 400 for 30 minutes.

For toppings -- what we used, in order we put them down:
-Spicy tomato spaghetti sauce
-2 very finely chopped garlic cloves
-1 very finely chopped green onion
-Shredded mozzarella cheese
-Sliced beefsteak tomatoes
-Fresh whole basil leaves (we left them on the whole time they were in the oven; you may want to put them on after 15 minutes in the oven if you want them to be fresher/less cooked)
-Fresh thyme leaves
-A tiny bit of sea salt once it came out of the oven.