DOUGH:
2 cups all purpose unbleached flour
1 package active dry yeast (or pizza yeast)
3/4 cup warm water (105°F-115°F)
1/2 tsp. of salt
2 tablespoons extra virgin olive oil
SAUCE:
10 ounces tomato sauce
2 tbsp. tomato paste
1/2 teaspoon oregano
1 teaspoon basil or 1 tbsp. fresh basil, minced
1/4 tsp. black pepper
pinch of red pepper flakes
2 tablespoons olive oil
2 cloves garlic
1 green or red bell pepper, chopped
1 yellow onion, chopped
TOPPING:
sauce (see recipe above)
6 ounces grated mozzarella cheese
2 tbsp. grated Parmesan
Optional Toppings:
sliced mushrooms, peppers, onions, anchovies (optional)
pepperoni slices (about a dozen)
pre-cooked and crumbled ground beef or sausage (optional)
garlic and onion powder
salt and pepper, to taste
Method
Dissolve yeast in warm water, set aside for 5 minutes. In a large bowl, whisk together flour and salt. Make a well in the center of the flour and add the yeast mixture oil.
Stir dough until it begins to form a ball and leaves the sides of the bowl. Transfer the dough out to a floured work surface and knead for 6-8 minutes until the dough becomes smooth and elastic. Add a light dusting of flour if the dough is too sticky to knead (or oil your hands with olive oil).
Brush a large, clean bowl with olive oil. Place the dough in the bowl and brush with oil. Cover with a damp, lint-free towel. Allow to rise in a warm place, draft-free place until doubled in size (about 90 minutes).
Remove the dough and knead lightly for several minutes, dusting with flour as needed.
Roll out dough into a 12-13 inch circle about 1/8-inch thick. Transfer to a round pizza pan, pizza screen or baking sheet. Pinch up thicker sides around the edges of the dough to hold the contents in.
Cover the pan with a clean lint-free towel and allow the crust to rise in a warm, draft-free place for 20-30 minutes.
Meanwhile, chop the garlic, onions and pepper very coarsely in a blender or food processor. Add the tomato sauce or puree and paste, herbs, olive oil and seasonings. Pulse several times to mix.
Preheat oven to 450°F.
Spread the tomato sauce mixture over the crust evenly using the back of a large spoon or a spatula. Sprinkle with the grated mozzarella and Parmesan. Arrange optional toppings over the cheese; drizzle or spray very lightly with olive oil.
Bake the pizza in the center rack of a preheated 450°F oven for 20-25 minutes, or until the crust is brown on the edges and the cheese is bubbly and has darker spots for best flavor. This is a balancing act as you don't want the sauce to become browned too much.
Servings: 8 slices.
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