| 3 Tbsp. extra virgin extra virgin olive oil plus more for drizzling |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 5 x cloves garlic, (large), finely minced |
5/6 garlic cloves |
$4.00 per pound
|
$0.02 |
| 4 x ripe tomatoes*, very thinly sliced, up to 5 |
2/3 tomatoes |
$1.99 per pound
|
$0.18 |
| 8 lrg fresh basil leaves, cut into chiffonade |
1 1/3 basil |
$2.59 per cup
|
$0.07 |
| 2 c. lukewarm water, (72' to 75'f) |
1/3 cup |
n/a
|
|
| 1 1/2 tsp active dry yeast |
1/4 teaspoon |
$8.79 per 4 ounces
|
$0.08 |
| 7 c. unbleached all-purpose flour, up to 8 |
1 cup |
$2.99 per 5 pounds
|
$0.19 |
| 1/2 Tbsp. salt extra virgin olive oil |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| Total per Serving |
$0.65 |
| Total Recipe |
$3.89 |
Suggestions?