If you want to feed a crowd or are looking for low-effort homemade pizza, this is the right choice. The dough rises on an oiled sheet tray so no need for transferring dough. For the lightest, fluffiest crust, try not to press down on the dough to stretch, but run your hands under the dough and gently pull with your fingertips instead. Placing cheese before sauce on the crust when assembling prevents a soggy bottom.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | One 11- to 17-inch pizza |
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110˚ F)
- 2 cups bread flour
- 1 3/4 cups all-purpose flour, plus more for kneading
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
- 1 15-ounce can crushed tomatoes
- 1 small clove garlic, grated
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon dried oregano
- Pinch of sugar, plus more if needed
- Kosher salt and freshly ground pepper
- 1/4 cup grated Parmesan cheese
- 2 cups freshly grated low-moisture mozzarella cheese
- 4 ounces fresh mozzarella cheese, torn
Instructions
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan. Top the dough with the pizza sauce, Parmesan, grated mozzarella and torn mozzarella.
- Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, about 20 minutes. Let cool slightly, then remove to a cutting board.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 277 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 37 mg |
| Sodium | 364 mg |
Reviews
Easy to make, fast to cook – an all around winner at our house!