Pizza
Date added: 2020/10/03
The recipe below makes one pizza the size of a ½ sheet pan. We typically make at least a double batch.
Ingredients
Crust
- 1 TBS rapid rise yeast
- 1 tsp white sugar
- 1 cup warm water (120-130°F)
- 2½ cups bread or all purpose flour
- 2 TBS olive oil
- 1 tsp salt
- 1 TBS Italian herb blend
Toppings
- ~10oz Low moisture mozzarella cheese
- Sauce
- 8oz pasta sauce (1/3 of 24oz can)
- 2oz tomato paste (1/3 of 6oz can)
- Your choice of toppings (~amount per pizza)
- Italian sausage (1lb)
- green pepper (1)
- jalapeno (1)
- black olive (¼ can)
- onion (1/2)
- pepperoni
Method
- Add all dry crust ingredients to a large bowl, combine olive oil to warm water then pour over dry ingredients
- Use wooden spoon to combine and stir until a shaggy dough forms, turn out onto counter and knead until you get a smooth dough (2-4 minutes)
- Set dough back in the bowl and let rest for 10 minutes
- Prep toppings by cutting vegetables, and precooking meat
- Turn dough out onto counter and roll to same size as cooking pan, this quantity is perfect for a 1/2 sheet pan, grease your pan (we also use a silicone mat) and transfer dough into pan.
- Roll edges to fit in pan and form a small crust
- Top with sauce, cheese, and whatever other toppings you've chosen
- Bake for 20-30 minutes at 450 F until bottom of crust is browned; vegetables increase cooking time
- Remove from oven and let rest for ~5 minutes before cutting and serving
