Categories: Main

Ingredients

• 1 cup warm water
• 2 and 1/4 teaspoons instant yeast (1 standard packet)
• 1 Tablespoon salt
• 1/2 cup olive oil, plus more for greasing bowl
• 3/4 teaspoon sugar
• 3 cups AP flour, plus more for hands and surface
• pinch of cornmeal for dusting the pan
• 6 oz tomato paste
• 15 oz tomato sauce
• Several dashes ea. Dried oregano, red pepper flakes
• Pinch of Basil, chopped
• Pinch of mint, chopped
• 1 clove garlic, minced or crushed
• black pepper, freshly ground
• 1/2 lb shredded mozzarella
• other toppings

Directions

1. Prepare yeast: Whisk the warm water, yeast, and sugar together in a bowl. Cover and allow to rest for 10 minutes. Should foam up.

2. Mix 1 tbsp salt with about 1 cup of flour. Add the yeast and 1/4 cup olive oil. Mix well, adding the remaining flour a little at a time.

3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for about 5 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

4. Place dough into a greased mixing bowl, cover tightly, and set aside in a warm spot to rise for about 90 minutes. The dough should double in size. You can use this time to prepare your sauce.

5. Heat 1/4 cup olive oil in a small pot over med-high. Add garlic, cook until garlic is golden

6. Add herbs, tomatoes, and a healthy amount of s&p. Bring to low boil

7. Reduce and simmer 5-20 min

8. Return to risen dough. Punch down to release air bubbles

9. Roll dough out into a 16 inch circle, or a few smaller circles. Cover and rest as you prep the pizza toppings

10. Optional: if using any high-moisture toppings like mushrooms or spinach, saute lightly to reduce moisture

11. Preheat oven to 475°

12. Sprinkle a baking sheet or peel with cornmeal

13. Lay the dough out on the baking sheet or peel

14. Spread sauce over dough, then add a light layer of cheese, then your toppings, then the rest of the cheese. Finish with a light drizzle of olive oil

15. Bake at 457° for 12-15 min

16. Remove from oven and let cool slightly before slicing, to allow cheese to set

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