by Sarah Steimer
FOR SAUCE:
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 large garlic clove, minced
- 1/2 teaspoon paprika
- 1-2 tablespoons sugar (depends on how sweet you like your sauce)
- 1 tablespoon red wine vinegar or plain vinegar
- salt and pepper
Combine all ingredients well. Adjust the seasoning to taste. Makes about 2 cups sauce, which you can freeze in a baggie or tupperware for later use.
FOR CRUST (enough for two pizzas):
- 1 1/2 cups warm water
- 2 packets dry yeast (about 5 teaspoons yeast)
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for the bowl and brushing
- 2 teaspoons coarse salt
- 4 cups all-purpose flour – OR – 2 cups all-purpose and 2 cups wheat flour
Adjust the racks in your oven so there is enough room for a large bowl to sit. Heat the oven to its lowest temperature. Before you begin mixing the dough, turn the oven off. This creates a warm — but not too hot — place for the dough to rise.
Place the warm water in a medium bowl and sprinkle the yeast in. Let sit for about 5 minutes, or until foamy.
Whisk in the sugar, olive oil and salt. Transfer the mixture to either a stand mixer fitted with the dough hook or a food processor fitted with the dough blade. You can also mix by hand with a wooden spoon.
Add the flour a little at a time to the yeast mixture until the dough forms and is smooth, but do not overmix.
Lightly oil a large bowl. Place the dough in the bowl and lightly oil the top of the dough. Cover with a kitchen towel and place in the warm oven to rise, about 1 hour.
Once the dough has risen, turn it out onto a lightly floured surface. Knead just 2-3 times. Divide the dough in half. If only making one pizza, place on half into a large freezer bag. It can be stored for up to three months.
Preheat the oven to 425 degrees. Lightly oil a baking sheet (or use your pizza stone, if you’re lucky enough to have that!). Gently press the dough into a large oval or rectangular shape slightly smaller than the baking sheet itself, about 17 inches by 12 inches. Brush with olive oil.
I prefer to prebake the crust a little, about 5 minutes in the oven, but you can also immediately top the unbaked crust and bake everything at once!
Bake the pizza, with toppings, for about 15-20 minutes, or until the crust is golden brown and the cheese has melted.
Crust recipe adapted from: Martha Stewart
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