meeyauw: My Pizza

Finally!

I have perfected my pizza recipe. I use three recipes that I have adapted for what I like. I have used hamburger as a topping, and here, thin slices of fresh tomato lightly dusted with dry basil. The crust is thick and soft, the sauce is tangy and thick, and it takes an entire two cups of shredded mozzarella. The recipes makes enough pizza for three or four meals with leftovers for breakfast, which is very important. It takes perhaps an hour to make and bake, which is also important. The sauce is no-cook. I overcame the salt and crust problem that I have posted about before. This took years of finding the perfect ingredients, seasonings, recipes, and a pan the perfect size for the crust. It is just the way that I love pizza. 👼

Sauce

In blender or food processor:

14.5-ounce can no-salt diced tomatoes, undrained

6-ounce can tomato paste

¼ of a small onion but the more the better

2 large garlic cloves (I use a spoon from the drawer and just scoop out a lot of chopped garlic from a jar)

1 heaping tablespoon King Arthur Flour pizza seasoning

1 teaspoon granulated sugar

Blend, or use food processor, until this is thick and smooth.

Crust

1 cup warm water (110°F/45°C)

1 tablespoon white sugar

2 1/4 teaspoons active dry or instant yeast (which is one envelope)

3 tablespoons olive oil

1 teaspoon non-iodized table salt

2 1/2 cups all-purpose flour

Directions

Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. But if you use instant yeast, just toss everything in a stand mixer and, using dough hook, let it run.

Mist the pan lightly with olive oil. Gently flatten the dough in the pan and turn it over so both sides are coated with the oil. Pat dough into pan using fingers dipped in olive oil. If the dough doesn't retain its shape, let it rest 15 or more minutes. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425°F (220°C) oven, turning 180° halfway through the bake. Check the bottom of your crust before taking out of oven.

Do not put KAF seasoning on top of the pizza: it is too salty.