Pizza Dough
Yields enough dough for two 14-inch pizzas
Bread flour will give you a crispier crust. If you can't find bread flour, all-purpose flour will give you a chewier crust.
- 3½ to 4 cups bread flour, plus more if needed
- 1 tsp sugar
- 1 envelope instant dry yeast
- 2 tsp kosher salt
- 1½ cups warm water (110°)
- 2 Tbsp plus 2 tsp olive oil
1. Combine 3½ cups of the flour and sugar, yeast, and salt in a food processor; pulse to combine. While processing, add the water and 2 Tbsp of the oil until dough forms a ball. If the dough is sticky, add 1 Tbsp of flour at a time and continue processing until it comes together in a solid ball If the dough is too dry, add 1 Tbsp of water at a time. Scrape dough onto a lightly floured surface and gently knead until smooth. Form into a smooth ball.
2. Grease a large bowl with the remaining 2 tsp of olive oil, add dough, cover with plastic wrap, place in a warm area, and let rise until double in size, about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal pieces; cover each with a clean kitchen towel and let rest for 10 minutes.
Easy Pizza Sauce
- 2 Tbsp olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch of red chili flakes
- 1 28-oz. can plum tomatoes with juices, pureed
- 2 Tbsp fresh basil, chopped
- Salt and black pepper
Heat olive oil in a saucepan over medium heat. Add onions and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat to high, and cook, stirring occasionally until thickened, 20 minutes. Stir in basil; season with salt and pepper to taste.
Tomato & Chesse Pizza
Yields two pizzas
- 1 recipe Pizza Dough
- 1 recipe Easy Pizza Sauce
- 12 oz. grated mozzarella
- ¼ cup grated Parmesan
Optional Toppings:
- Sliced red onions
- Sliced fresh mushrooms
- Sliced pepperoni
- Sliced black olives
- Sliced hot peppers
1. Heat oven to 500°F, with a 16-inch diameter pizza stone on lowest shelf position, for at least 30 minutes.
2. Place one round of dough onto a lightly floured surface, keeping the other covered with a kitchen towel. Roll dough into a 14-inch round. Transfer to a piece of parchment paper and gently roll again, if needed.
3. Spread ¾ cup of sauce over the dough, leaving a ½-inch border around edges. Sprinkle half of the mozzarella (and other toppings, if using) over the top. Slide the parchment paper and pizza onto the stone. Bake until crust is golden and cheese is bubbly, 10 minutes. Repeat with remaining ingredients. Remove piazza from the oven; sprinkle with Parmesan. Cool 5 minutes. Slice.
