by Austin Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time: 45minutes Cook Time: 40minutes Total Time: 1hour 25minutes Calories: 540kcal Servings: 6
– Large rimmed baking sheet (13×18 inches) – Pizza stone, baking steel, or upside-down baking sheet – Medium Saucepan – Box grater – Spatula or thin knife
– 1 1/4 cups warm water 100ºF to 110ºF, divided – 1 teaspoon active dry yeast – 1/4 cup plus 1 tablespoon extra-virgin olive oil divided – 2 1/2 cups bread flour plus more for kneading – 1 1/4 teaspoons kosher salt divided, plus more as needed
– 1 teaspoon granulated sugar – 1 about 15-ounce can crushed tomatoes, preferably Italian – 1/4 teaspoon dried oregano – Freshly ground black pepper – 1 small clove garlic – 12 ounces whole-milk low-moisture mozzarella cheese – 1/4 cup grated Parmesan cheese
1. Activate Yeast: Combine warm water and yeast in a bowl. Let sit until foamy, 5-10 minutes. 2. Prepare Dough: Whisk flour, salt, and sugar. Make a well; add yeast mixture and olive oil. Stir until dough forms.
3. Knead Dough: Knead on floured surface until smooth. Transfer to oiled baking sheet, let rise. 4. Make Sauce: Simmer crushed tomatoes, water, oregano, salt, pepper, and garlic until thickened. Cool.
5. Prepare Pizza: Stretch dough to cover sheet. Sprinkle with Parmesan, mozzarella, and spoonfuls of sauce. 6. Bake Pizza: Place on preheated surface. Bake at 500ºF until crust is browned and cheese bubbles, 18-20 mins.