In a large mixing bowl or the bowl of a stand mixer, mix the yeast, water, 1 TBSP oil, and honey. Add the flour and salt and mix until well combined and dough pulls away from the sides of the bowl (adding a little more water or flour if necessary).
Knead the dough by hand or use a dough hook on a stand mixer for about 2 minutes then form the dough into a ball.
Add a little oil to a large bowl. Place the dough ball in the bowl and flip around a few times to coat the dough ball in oil.
Cover the bowl and refrigerate for at least 24 hours up to 72 hours.
Remove the dough from the fridge and set out at room temperature for 1 hour before using.
SAUCE:
Add the tomatoes to a blender or food processor and pulse a few times but dont completely puree, you want it to be a little bit chunky.
Heat the oil in a saucepan over medium heat.
Stir in the garlic, oregano, and salt and cook until fragrant, just a few seconds.
Pour in the tomatoes and bring to a boil.
Reduce heat to low and cook, stirring occasionally, about 10 minutes.
Take sauce off the heat, stir in the fresh basil and set aside.
PIZZA ASSEMBLY:
Preheat oven to 450°F. Lightly oil a large 16-inch pizza pan.
Stretch the dough out onto the pizza pan making a half inch edge thats just a little thicker than the center.
Spread the tomato sauce evenly over the dough (except the edge).
Sprinkle the cheese evenly over the sauce.
Bake in the preheated oven for 12 to 14 minutes or until crust is golden brown.
Slice the pizza into 8 big triangle slices and serve.
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