For the pizza dough –
1-1/8 teaspoons active dry (or instant) yeast
1 teaspoon honey
3/4 cup water, very warm (115-120 degrees)
1 tablespoon olive oil
1 teaspoon kosher salt
1-1/2-2 cups bread flour
For the pizza sauce (you will have some leftover, I normally make double the amount and freeze it) –
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil (or 3-4 leaves fresh basil)
1/4 teaspoon garlic salt
Pinch of crushed red pepper (or a pinch of cayenne, optional)
For topping –
2 cups (8 ounces) mozzarella cheese (no generic brands since they tend not to melt as well, Kraft is my favorite)
1/2 cup Parmesan cheese
Garlic butter –
1 tablespoon butter
1/8 teaspoon garlic powder
1/8 teaspoon garlic salt
- To make the pizza dough – put the active dry yeast into the bowl of stand mixer fitted with the dough hook. Add in the honey and the warm water; whisk together with a fork and let sit for 5 minutes to activate.
- Add the salt and olive oil to the yeast mixture. Add in 1-1/2 cups of the bread flour, and knead in the stand mixer on medium speed until no longer sticky, 5-6 minutes (add in the rest of the flour a little at a time, you might not need all of it). If the dough is too sticky or sticks to the bowl a lot, add in more flour a tablespoon at a time and knead until no longer sticky.
- Place in an oiled bowl, and cover with plastic wrap. Let sit for at least 45 minutes.
- To make the pizza sauce – blend together the diced tomatoes, tomato paste, dried oregano, basil, garlic salt, and crushed red pepper. Save leftover sauce in the fridge for up to a week or freeze until needed.
- To assemble the pizza – line a large sheet pan (I believe mine is 10×14, or something close to that) with aluminum foil. Drizzle the aluminum foil with olive oil.* Preheat oven to 475 degrees.
- Take out the pizza dough, and punch it down a little to deflate it. Press it out using your fingers until it covers the surface of the aluminum foil.
- Top the pizza dough generously with pizza sauce, and spread all over the dough. Top with mozzarella cheese, and sprinkle with Parmesan.
- Bake pizza on the bottom rack of your oven until golden brown and bubbly, 12-14 minutes.
- To make the garlic butter – place the butter in a small microwave-safe bowl. Sprinkle garlic powder and garlic salt on top. Microwave for 20-25 seconds, or until melted. Brush the garlic butter over the crust of the pizza, and/or drizzle on top of the pizza if desired.
- Let sit for 5 minutes before slicing and eating.
Pizza dough from Bobby Flay