• 24servings
  • 30minutes
  • 249calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C
MineralsSelenium, Zinc, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups flour

  2. 2 cups warm water

  3. 2 tablespoons olive oil

  4. 2 tablespoons sugar

  5. 2 teaspoons active dry yeast

  6. 23 ounces canned tomato sauce

  7. 1 1/2 teaspoons oregano

  8. 1 teaspoon parsley

  9. 1 teaspoon basil

  10. 1 teaspoon garlic

  11. 37 ounces shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Combine flour, sugar, and yeast in a large bowl. Add warm water and olive oil; stir with a wooden spoon to combine well.

  2. Cover with a clean dishtowel and/or set in a warm place to let rise about 20 minutes.

  3. When risen, transfer the dough to a floured surface. Flour your hands and the dough before kneading a couple of times.

  4. With a pizza cutter, divide the dough into three pieces; set two pieces aside.

  5. Knead one pie again before shaping into a small, flat circle. Roll the dough out with a rolling pin, being careful to retain a circle shape (if the dough starts sticking, try flouring the rolling pin as well).

  6. Carefully place the dough in a 12-inch pizza pan, trimming with a pizza cutter if needed.

  7. Repeat steps 5-6 for the other two pieces of dough.

  8. Combine the sauce ingredients in a small bowl. Spread evenly on each pizza with the back of a spoon.

  9. Sprinkle the shredded cheese on each pizza, along with any desired toppings.

  10. Bake each pizza at 425 degrees F until the cheese starts to brown on the edges.

  11. Let cool a bit before slicing and serving.

  12. Try using any leftover ingredients to make a miniature pizza.


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