My hubby and I have been eating a lot of pizza, yet, we still crave for more Pizza. Hence, PIZZA for dinner tonight! I am making the dough from scratch and the marinara sauce; since we have extra canned tomatoes at home. Enjoy the recipe and photos below.
Pizza Dough
Yields: (1) 18"x24" Pan - Regular Crust; & (1) 9"x12" Pan - Thin Crust
Ingredients:
16 oz - Luke warm water
0.625 oz - Dry Yeast
0.500 oz - Salt
0.375 oz - Sugar
3 oz - Olive Oil
12 oz - Bread Flour
12 oz - Whole Wheat Flour
Procedure:
1. Mix 10 oz water w/ dry yeast to activate the yeast, set aside.
2. Combine bread flour, whole wheat flour, salt, sugar in mixing bowl with a dough hook attachment.
3. Mix in medium and pour in the 3 oz olive oil.
4. Continue to pour the 10oz water & yeast mixture to the dough.
5. Slowly add the remaining of the water (6oz) until the dough pulls together, not sticky to touch.
6. Let dough rest in the refrigerator for 1 hour before rolling.
7. Roll dough and oil pan with olive oil and sprinkle cormeal/semolina onto pan.
8. For regular/thick crust: Place dough onto pan and bake at 475F. Cook dough for 15 minutes so when adding marinara sauce on top will not make the dough soggy.
9. When dough is ready, pull out and top with marinara sauce, preferred cheese and vegetable toppings. (If making thin crust, can go ahead and top with marinara sauce, toppings and into oven for 15-20 minutes).
Marinara Sauce:
1 Tbsp - Olive Oil
4-5 Cloves - Garlic
1/2 - Large Red Onion, finely diced
1/4 tsp - salt
20 oz - Crushed Tomatoes
4 tbsp - Tomato paste
4 tbsp - Brown Sugar
1/4 tsp - Oregano
1/2 tsp - Chili Pepper Flakes
1/8 tsp - Cayenne Pepper
Procedure:
1. Place olive oil into sauce pan, add garlic and toss until translucent, do not burn.
2. Add the red onion into the sauce pan and toss until translucent, combine salt.
3. Pour in crushed tomatoes, tomato paste, and brown sugar and let simmer for 5 minutes while stirring.
4. Add oregano, chili pepper flakes, cayenne pepper and turn off the stove, let cool.
5. Ready to use!
Pizza Toppings I used:
2 - Large Tomatoes, thinly sliced
1/2 - Large Red Onions, thinly sliced
1 Cup - Mushrooms
1 1/2 Cup - Arugula
1/2 Cup - Asiago Cheese, shredded
1/2 Cup - Gouda Cheese, cubed
Pizza Dough
Yields: (1) 18"x24" Pan - Regular Crust; & (1) 9"x12" Pan - Thin Crust
Ingredients:
16 oz - Luke warm water
0.625 oz - Dry Yeast
0.500 oz - Salt
0.375 oz - Sugar
3 oz - Olive Oil
12 oz - Bread Flour
12 oz - Whole Wheat Flour
Procedure:
1. Mix 10 oz water w/ dry yeast to activate the yeast, set aside.
2. Combine bread flour, whole wheat flour, salt, sugar in mixing bowl with a dough hook attachment.
3. Mix in medium and pour in the 3 oz olive oil.
4. Continue to pour the 10oz water & yeast mixture to the dough.
5. Slowly add the remaining of the water (6oz) until the dough pulls together, not sticky to touch.
6. Let dough rest in the refrigerator for 1 hour before rolling.
7. Roll dough and oil pan with olive oil and sprinkle cormeal/semolina onto pan.
8. For regular/thick crust: Place dough onto pan and bake at 475F. Cook dough for 15 minutes so when adding marinara sauce on top will not make the dough soggy.
9. When dough is ready, pull out and top with marinara sauce, preferred cheese and vegetable toppings. (If making thin crust, can go ahead and top with marinara sauce, toppings and into oven for 15-20 minutes).
Marinara Sauce:
1 Tbsp - Olive Oil
4-5 Cloves - Garlic
1/2 - Large Red Onion, finely diced
1/4 tsp - salt
20 oz - Crushed Tomatoes
4 tbsp - Tomato paste
4 tbsp - Brown Sugar
1/4 tsp - Oregano
1/2 tsp - Chili Pepper Flakes
1/8 tsp - Cayenne Pepper
Procedure:
1. Place olive oil into sauce pan, add garlic and toss until translucent, do not burn.
2. Add the red onion into the sauce pan and toss until translucent, combine salt.
3. Pour in crushed tomatoes, tomato paste, and brown sugar and let simmer for 5 minutes while stirring.
4. Add oregano, chili pepper flakes, cayenne pepper and turn off the stove, let cool.
5. Ready to use!
Pizza Toppings I used:
2 - Large Tomatoes, thinly sliced
1/2 - Large Red Onions, thinly sliced
1 Cup - Mushrooms
1 1/2 Cup - Arugula
1/2 Cup - Asiago Cheese, shredded
1/2 Cup - Gouda Cheese, cubed
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