I’ve made a lot of pizza in my life.
In college, I was a big fan of the pre-made frozen kind. A few years later, I was extremely proud of myself for making it semi-homemade, using Pillsbury’s crust. And now, I make it completely from scratch.
Trust me, it’s way better from scratch.
And it’s really easy! You just need to have a good recipe… and guess what? I’m going to share one with you! This recipe is honestly the best pizza I have ever made.
- 2 tbsp olive oil
- 2 lbs canned whole Italian peeled plum tomatoes
- ¾ teaspoon dried oregano
- 1 tbsp cane sugar (or white sugar)
- 1½ teaspoons salt
- ⅛ teaspoon freshly ground black pepper
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 2 cups flour
- 4 tbsp olive oil, divided
- 1 tsp salt
- 2 tsp cane sugar (or white sugar)
- 1 lb shredded mozzarella cheese
- 1 lb cooked Italian sausage
- Add 2 tbsp olive oil to a large skillet, over medium heat. Add tomatoes, oregano, 1 tbsp sugar, 1½ tsp salt, and pepper: cook over medium-low heat, breaking up tomatoes as you go, until the sauce is thick, about 40 to 50 minutes.
- Meanwhile, make the crust: In a small bowl, dissolve yeast in warm water. Let sit 10 minutes, or until creamy.
- In a large bowl, combine flour, 2 tbsp olive oil, 1 tsp salt, 2 tsp sugar and the yeast mixture and stir until well combined. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees. Grease baking stone or cookie sheet with 2 tbsp olive oil.
- Turn dough out onto a well floured surface. Using a rolling pin or a glass, roll dough out into a circle or square, depending on the pan you’re using to cook it on.
- Transfer dough to baking stone or cookie sheet and bake in preheated oven for 10 minutes.
- Once the pizza crust has been precooked for 10 minutes, top with sauce, followed by half of the mozzarella, then the sausage. Top with remaining cheese and bake for another 10-15 minutes, until cheese is melted and starting to brown.
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