Dough:
Makes enough for two 12" pizzas
1 pkg fast-rising yeast
1 c warm water
1 t sugar
3 1/2 c all-purpose flour
1 T salt
1 T + 2 t olive oil
1 T honey (optional, but I used it)
Sauce:
Makes enough for three 12" pizzas
28 oz can whole peeled tomatoes w/ juice
2 T evoo
2 garlic cloves, minced (I used more like 6 and it was fantastic!)
1 t dried oregano
1/2 t red pepper flakes
salt & black pepper, to taste
Process entire can of tomato w/ juice in the processor until slightly chunky. Add oil, garlic, oregano and red pepper flakes to a pan, and heat until sizzling. Add processed tomatoes, bring to a boil, and then simmer until thickened (a spatula dragged through the sauce leaves a trail).
Proof the yeast by stirring it with 1/2 c of the warm water and the sugar, then let it sit for 10 mins in a bowl. It should be dissolved and foamy if the yeast is still good. In the bowl of a stand mixer , add the flour, make a well and add the salt, and 1 T of the oil and the honey, if using. Add about half of the yeast mixture and blend. Add the rest of the yeast mixture and the rest of the warm water to get the dough to form. You may not require all of the water called for in the recipe, or you might need a little more. Mix it in the bowl using the dough attachment, about 5 mins or until smooth and elastic. Cut the dough in half and round off each half. Place each ball of a dough in a soup bowl with 1 t oil. Turn and coat the dough with the oil, cover with plastic wrap, and let it rise about 2 hours until double in size. TIP: set the bowls on a heating pad set on low or medium. This provides the perfect amount of heat to get the dough to rise!
When dough is ready, preheat the oven to 500 degrees with pizza stone on middle rack. You can use a pizza peel or a cookie sheet if you want but I didn't this time and it was still great. Sprinkle cornmeal liberally on peel or cookie sheet if you using them. This will help the pizza slide off and onto the stone. This time I didn't use any cornmeal since I wasn't using a peel, and I simply stretched the dough on a cookie sheet, then assembled the pizza quickly on the stone once it was preheated. Take one ball of dough and stretch or roll it into a flat circle. Use your fingertips to help to spread it out. Using your fingers form a ridge along the edge to help keep the sauce on the pizza. Top with 1/3 batch of the sauce, some fresh mozzarella, whatever topping you like (we did par-cooked pepperoni and fresh mushrooms).
You can also use this Alfredo Sauce to make an alfredo pizza.
Bake for 10 to 15 mins, spinning the pizza occasionally. It should be golden brown on the bottom. We like the pizzas more well done like Tony Danza does. Remove from oven, topped with fresh minced basil and let cool 2 mins before slicing and serving. While the first pizza is baking, prepare the dough for the second pizza.
Makes enough for three 12" pizzas
28 oz can whole peeled tomatoes w/ juice
2 T evoo
2 garlic cloves, minced (I used more like 6 and it was fantastic!)
1 t dried oregano
1/2 t red pepper flakes
salt & black pepper, to taste
Process entire can of tomato w/ juice in the processor until slightly chunky. Add oil, garlic, oregano and red pepper flakes to a pan, and heat until sizzling. Add processed tomatoes, bring to a boil, and then simmer until thickened (a spatula dragged through the sauce leaves a trail).
Proof the yeast by stirring it with 1/2 c of the warm water and the sugar, then let it sit for 10 mins in a bowl. It should be dissolved and foamy if the yeast is still good. In the bowl of a stand mixer , add the flour, make a well and add the salt, and 1 T of the oil and the honey, if using. Add about half of the yeast mixture and blend. Add the rest of the yeast mixture and the rest of the warm water to get the dough to form. You may not require all of the water called for in the recipe, or you might need a little more. Mix it in the bowl using the dough attachment, about 5 mins or until smooth and elastic. Cut the dough in half and round off each half. Place each ball of a dough in a soup bowl with 1 t oil. Turn and coat the dough with the oil, cover with plastic wrap, and let it rise about 2 hours until double in size. TIP: set the bowls on a heating pad set on low or medium. This provides the perfect amount of heat to get the dough to rise!
When dough is ready, preheat the oven to 500 degrees with pizza stone on middle rack. You can use a pizza peel or a cookie sheet if you want but I didn't this time and it was still great. Sprinkle cornmeal liberally on peel or cookie sheet if you using them. This will help the pizza slide off and onto the stone. This time I didn't use any cornmeal since I wasn't using a peel, and I simply stretched the dough on a cookie sheet, then assembled the pizza quickly on the stone once it was preheated. Take one ball of dough and stretch or roll it into a flat circle. Use your fingertips to help to spread it out. Using your fingers form a ridge along the edge to help keep the sauce on the pizza. Top with 1/3 batch of the sauce, some fresh mozzarella, whatever topping you like (we did par-cooked pepperoni and fresh mushrooms).
You can also use this Alfredo Sauce to make an alfredo pizza.
Bake for 10 to 15 mins, spinning the pizza occasionally. It should be golden brown on the bottom. We like the pizzas more well done like Tony Danza does. Remove from oven, topped with fresh minced basil and let cool 2 mins before slicing and serving. While the first pizza is baking, prepare the dough for the second pizza.
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