This dough recipe is simple and delicious. I have been using this recipe for almost 3 years now and I have had all sorts of results, from tough dough bricks to supple and fluffy pizza bliss. The secret… Love. Just kidding! The secret is chemistry; finding the perfect balance of water and flour, kneading sufficiently and allowing the dough to rest at least 30 minutes at room temperature before you try and shape it into a pizza crust.

You can top your pizza with whatever you want, but in this version, we will do a simple Margherita style ‘za.

Prep time, dough: 20 min, 2 hr rise

Topping and Cook time: 30 min

Makes: 2 pizzas

Ingredients- dough:

• 1 cup warm water
• 1/2 tsp yeast
• 2 + 1/2 cups all-purpose flour
• 2 tsp salt

Ingredients- sauce:

• 1, 976ml can diced tomatoes
• 1 tsp, Garlic powder
• 1 tsp, Onion Powder
• 1 Tbsp Oregano
• Salt to taste

Toppings:

• Basil, fresh
• Mozzarella Cheese
• Fresh sliced tomatoes
• Minced garlic
• Olive oil

Directions

Dough:

1. In a liquid measuring cup, measure 1 cups warm water and pour into a medium mixing bowl (ideally using a stand mixer, but a whisk and hands work too!). Add yeast to water and let activate for ~10 minutes, until frothy

2. Add 1 cup of flour and mix until combined. It should be soupy. At this point add the salt. Continue to slowly add flour until a rough dough is formed. This dough should come out fairly “wet”. You should be able to handle it with floured hands, but it will stick to surfaces.

3. If the dough feels very wet or sticks to your hands, add a bit of flour and continue kneading until desired tackiness.

4. Form dough into a ball and place into a large bowl coat lightly in oil. Cover and let rise for 1-2 hours.

5. When the dough has doubled in size punch down and divide in half, roll both doughs into balls and let sit for 45 minutes.
   1. Optional: place both dough balls in bowls and cover with plastic wrap. Refrigerate over-night. This makes the dough softer and chewier. Slow rise!

 

Cooking the Pizza:

1. In a food processor, add canned tomatoes and seasonings. Process to your desired chunky-ness. No need to cook it.
2. Preheat your oven to 475˚F. If you have a pizza stone preheat that as well.
3. To form a pizza crust:
   1. Check out youtube, so much easier than reading a description, no?
   2. https://www.youtube.com/watch?v=VIJlRXMfW50 .
4. Place pizza dough on a lightly floured baking tray. Add sauce and toppings
5. Bake for ~10 minutes. Keep an eye on it, this ain’t no Delissio.
6. Let stand for 5 minutes to cool, slice and enjoy!

Recipe adapted by Colby Deighton, Community Food Facilitator