dinner
dough
italian
lunch
pizza
tomato
sauces

“I love making homemade pizza, and during football season I make it weekly! My family has come to love this skinny version so much that it’s always requested over ordering takeout.  They love the taste, and I love the cost savings!
 
The dough and sauce recipes are enough for three pizzas, but the toppings in the following recipes are enough for one pizza.  This allows for many different options.  Should you want to make three of the same pizza, just triple those particular toppings.”

Ingredients

For Perfect Pizza Dough
  • 1/4-ounce package Fleischmann’s RapidRise yeast
  • 1 cup warm water, plus more as needed, divided
  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • Medium-coarse cornmeal (if using a pizza stone)
For Perfect Pizza Sauce
  • 1 15-ounce can tomato sauce
  • 1 6-ounce can tomato paste
  • 3 tablespoons chopped fresh basil
  • 3 cloves garlic, finely chopped
  • 1/8 teaspoon sugar
  • Kosher salt and freshly ground black pepper

Yield

Serves: 3 pizzas, 12 servings total

Preparation

For the dough: In a small bowl, dissolve the yeast in 1/4 cup of the warm water. Set aside until it froths in the bowl.
 
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl, combine the flour and salt. Make a well in the middle and pour in the yeast mixture, oil and remaining 3/4 cup warm water. Mix until a dough forms. (Note: You can’t hurt this dough. If it’s too sticky, add some flour; if it’s too dry, add more water. Just add slowly, no more than a tablespoon at a time.)

 
Knead for 5 minutes (you may need to add a little more warm water if the dough is too dry) until you have a firm dough that’s slightly tacky but doesn’t stick to your hands. (If you’re mixing by hand, turn the dough out onto a clean, floured surface and knead for 5-8 minutes, until the dough is smooth and warm.  You may need to add more warm water as you go. Kneading is easy—make a loose fist and push the dough out away from you.  Fold over and repeat).
 
Dust a large bowl with flour. Place the dough in the bowl and cover with plastic wrap and then a kitchen towel. Let the dough rise on your countertop for at least 2 hours, or until the dough has doubled in size.
While the dough is rising, make the sauce: In a large glass jar or medium bowl, combine all the sauce ingredients. Mix well, cover and let marinate on your kitchen counter or leave it overnight in the fridge.
 
Preheat the oven to 500°F about 20 minutes before baking. (If you are using a pizza stone, place it in the oven at this time.)
 
Punch the dough down and knead it for 2 minutes. Divide it into three softball-size balls. Sprinkle a clean surface and rolling pin with flour and roll out the dough balls.
 
If you’re using a pizza stone, sprinkle some cornmeal on a pizza peel. Transfer the rolled-out dough to a pizza pan, baking sheet, or prepared pizza peel.
 
Proceed with the pizza recipe of your choice! To store extra dough for later, sprinkle flour over the dough ball and wrap it in waxed paper before placing it in a freezer bag. You can also place the extra sauce in a freezer bag. Store together in the fridge for 48 hours or in the freezer for up to 1 month.


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