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Categories:
dough active yeast flour water olive oil salt flour water tomatoes olive oil tomato paste oregano basil sugar salt garlic
Viewed: 0 - Published at: 3 years agoIngredients
- 1 DOUGH
- 1 package Dry Active Yeast
- 3/4 cup Flour
- 3/4 cup Warm Water [105-110 degrees]
- 2 tablespoons Olive Oil
- 1 pinch Sea Salt
- 3 1/2 cups Flour
- 1/4 cup Warm Water [105 - 110]
- 1/2 cup Beer
- 1 SAUCE:
- 1 can Diced Tomatoes [14.5 oz]
- 2 tablespoons Olive Oil
- 1 can Tomato Paste [6 oz]
- 1 1/2 teaspoons Oregano [dried]
- 2 tablespoons Basil [fresh]
- 1 1/2 teaspoons Sugar
- 1 teaspoon Salt
- 2 teaspoons Garlic [minced]
Method
- 1. In a mixing bowl, add 1/2 cup warm water and the yeast. Stir so that the yeast dissolves. Add the flour and stir well. Cover the bowl with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour.
- 2. Add 1/4 cup of warm water to the mixing bowl along with the beer, salt, vegetable oil, and 3 1/2 cups of flour. Mix well.
- 3. Turn the dough out onto a well floured surface. Knead the dough until it is soft and smooth - about 8 minutes. Put the dough in a lightly floured bowl and cover it again with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour and a half.
- 4. Dough should almost double in size. Punch the dough down and knead it for another 2 minutes on a well floured surface.
- 5. Lightly oil a baking pan with olive oil. Roll out the dough until it is about the size of the baking pan.
- 6. Lightly oil a baking pan with olive oil. Roll out the dough until it is about the size of the baking pan.
- 7. Preheat the oven to 425 degrees Fahrenheit.
- 8. Top with sauce and your favorites toppings. For the pizza pictured above, I used thinly sliced mozzarella cheese and some Parmesan cheese.
- 9. Bake the pizza for 20 minutes or until the crust begins to turn golden brown.
