I have been experimenting with pizza recipes to find the perfect recipe. I think I finally found it. One of the challenges was finding “OO” flour. You can find the flour on Amazon.com. I truly believe that this is was is needed to make the PERFECT pizza crust!
4 cups “OO” pizza flour
1 1/2 teaspoons kosher salt
2 1/2 tsp dry yeast
1 1/2 cups warm water, 100 to 110 degrees F
Olive oil, for drizzling
1 28 ounce can chopped tomatoes
1-2 teaspoons crushes garlic
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon sugar
Cheese and toppings:
6 cups grated mozzarella cheese
1/2 grated parmesan cheese
vegetables raw as desired (I use thin sliced onions, peppers, mushrooms-mushrooms I cook dry ahead to reduce moisture)
In a bowl of a food processor, combine the dry ingredients, pulse to blend. With the processor running, add water and continue until dough forms a ball (use dough setting if you have it on your processor). If the dough seems too wet, add a tablespoon or two at a time to the dough and reprocess, same if too dry, add a tablespoon or two of water at a time. You will have a perfect ball forming if the ingredient rations are right. Sprinkle some olive oil in a large bowl and place dough, finish with another sprinkle of olive oil on top of dough. Cover with a light kitchen cloth and let rise in a warm place for two hours. Punch down and let rise for another hour. Punch down and divide dough into 3 parts. Let rest another 20 minutes or wrap dough and refrigerate up to a day or freeze. When refrigerated, remove and let warm to room temperature for about an hour.
Combine ingredients and simmer until almost all liquid evaporates.
Roll the Pizza Dough
Preheat oven to 475 degrees with rack accessible on lowest setting.
Assembling the Pizza
Using 1/3 of sauce to spread on dough with about a tablespoon of olive oil. Sprinkle 2 cups mozzarella on the dough. Top with desired veggies. Shake on a bit of dried oregano. Shake parmesan lightly over top. Bake 12-14 minutes until bubbly and crisp on bottom.