Classic Pizza Recipe
Ingredients
| Active dry yeast | 1/2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Whole peeled tomatoes | 1 Can (10oz), undrained | |
| Tomato Paste | 2 Tablespoon | |
| Dried oregano | 1 Teaspoon, crumbled | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Black pepper | 1/8 Teaspoon | |
| Shredded mozzarella cheese | 1 3/4 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Red bell pepper | 1/2 Small, chopped | |
| Green bell pepper | 1/2 Small, chopped | |
| 1/3 cup pitted ripe olives, cut into halves | ||
| 4 fresh medium mushrooms, sliced | ||
| Anchovy fillets, | 1 Can (10oz), drained | |
Directions
Sprinkle yeast and 1/2 teaspoon of the sugar over warm water in small bowl; stir until yeast is dissolved.
Let stand until mixture is bubbly.
Place 1 1/2 cups of the flour and 1/4 teaspoon of the salt in medium bowl; stir in yeast mixture and 1 tablespoon of the oil, stirring until a smooth, soft dough forms.
Knead on floured surface, using as much remaining flour as needed to form stiff elastic dough.
Let dough rise, covered, in greased bowl in warm place until doubled in bulk, 30 to 45 minutes.
Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium heat.
Add onion; cook until soft, about 5 minutes.
Add garlic; cook 30 seconds.
Add tomatoes, tomato paste, oregano, basil, remaining 1/2 teaspoon sugar, remaining 1/2 teaspoon salt and the black pepper.
Heat to boiling; reduce heat to medium-low.
Simmer, uncovered, stirring occasionally, until sauce is thick, 10 to 15 minutes.
Transfer sauce to bowl; let cool.
Heat oven to 450°F.
Punch dough down.
Knead briefly on lightly floured surface to distribute air bubbles; let dough rest 5 minutes.
Flatten dough into circle on lightly floured surface.
Roll out dough into 10-inch circle.
Place circle in greased 12-inch pizza pan; pat dough out to edges of pan.
Let stand, covered, 15 minutes.
Mix mozzarella and Parmesan cheeses in small bowl.
Spread sauce evenly over pizza dough.
Sprinkle with two-thirds of the cheeses.
Arrange bell peppers, olives, mushrooms and anchovies on top of pizza.
Sprinkle remaining cheeses on top of pizza.
Bake until crust is golden brown, about 20 minutes.
Cut into wedges to serve.
Let stand until mixture is bubbly.
Place 1 1/2 cups of the flour and 1/4 teaspoon of the salt in medium bowl; stir in yeast mixture and 1 tablespoon of the oil, stirring until a smooth, soft dough forms.
Knead on floured surface, using as much remaining flour as needed to form stiff elastic dough.
Let dough rise, covered, in greased bowl in warm place until doubled in bulk, 30 to 45 minutes.
Meanwhile, heat remaining 1 tablespoon oil in medium saucepan over medium heat.
Add onion; cook until soft, about 5 minutes.
Add garlic; cook 30 seconds.
Add tomatoes, tomato paste, oregano, basil, remaining 1/2 teaspoon sugar, remaining 1/2 teaspoon salt and the black pepper.
Heat to boiling; reduce heat to medium-low.
Simmer, uncovered, stirring occasionally, until sauce is thick, 10 to 15 minutes.
Transfer sauce to bowl; let cool.
Heat oven to 450°F.
Punch dough down.
Knead briefly on lightly floured surface to distribute air bubbles; let dough rest 5 minutes.
Flatten dough into circle on lightly floured surface.
Roll out dough into 10-inch circle.
Place circle in greased 12-inch pizza pan; pat dough out to edges of pan.
Let stand, covered, 15 minutes.
Mix mozzarella and Parmesan cheeses in small bowl.
Spread sauce evenly over pizza dough.
Sprinkle with two-thirds of the cheeses.
Arrange bell peppers, olives, mushrooms and anchovies on top of pizza.
Sprinkle remaining cheeses on top of pizza.
Bake until crust is golden brown, about 20 minutes.
Cut into wedges to serve.
Chef
