In a large mixing bowl stir together the yeast and warm water. Stir in the flours, salt, and 1 TBSP olive oil until well combined and a dough is formed.
Knead the dough by hand for about 5 minutes on a lightly floured surface.
Form the dough into a ball and place in a large clean bowl. Drizzle 1 tsp of olive oil over the dough and flip around a few times to coat in the oil. Cover the bowl and put in a warm place to rise for about 1 hour.
THE SAUCE:
Bring a large pot of water to a boil.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
Add the tomatoes to the boiling water and boil for 1 to 2 minutes or until you see the skins of the tomato begin to peel away.
Drain the tomatoes and rinse under cold water then peel off the skins and discard.
Roughly chop the tomatoes then add the chopped tomatoes and remaining SAUCE ingredients (oil, salt, oregano, and crushed red pepper) to a large saucepan over medium-high heat and cook, breaking up the tomatoes as they cook, until the tomatoes begin breaking down, about 5 minutes.
Reduce heat to medium-low then cover the pan and simmer over medium-low heat, occasionally stirring and breaking up the tomatoes, for about 20 minutes.
Take the pan off the heat and set the sauce aside.
ASSEMBLING AND BAKING THE PIZZA:
Preheat the oven to 450°F.
Stretch the dough out to fit onto a large pizza pan or 13x18-inch rimmed baking sheet.
Spread the pizza sauce evenly on top of the dough then sprinkle on the mozzarella cheese and then spread the pineapple and olives out on top of the cheese.
Bake the pizza in the preheated oven for 16 to 18 minutes or until the crust is lightly browned and crisp.
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