Ingredients
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1 (1/4 ounce) packet active dry yeast
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1 1/4 cups warm water, divided
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1 teaspoon sugar
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1/4 cup olive oil or 1/4 cup vegetable oil
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4 1/2 cups flour, divided
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4-1/2 teaspoon garlic powder (I like mine garlicy)
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1/8 teaspoon onion powder (optional if you don't like a slight onion flavor)
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1 (14 1/2 ounce) can del monte Italian-style stewed tomatoes, cut up a little with the juice
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1 (6 ounce) can Italian-style tomato paste (Contadina)
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1/8-1/4 teaspoon sugar
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1/8-1/4 teaspoon garlic powder
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oregano, thyme and italian seasoning (adds a lot of flavor!)
Instructions
- In large bowl, sprinkle yeast over 1/4 cup warm water, stir to dissolve, stir in 1 teaspoons sugar to "proof", let set a few minutes.
- Add remaining water and oil.
- With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for 2 minutes.
- Add rest of spices and herbs, stir well,.
- add rest of flour to make a stiff dough. Don't add last 1/4 cup if not needed.
- Turn out onto lightly floured board, knead until smooth and elastic, about 5-8 minutes forming a ball.
- Place in oiled bowl, turning dough all around til all sides are oiled.
- Cover, let rise in warm place til doubled, about 1 hour. Sometimes this takes an hour and a half.
- Punch down dough, divide in half.
- Press onto 2 lightly oiled, then lightly sprinkled with corn meal, pizza pans making 1/2" high borders on each all the way around.
- Spread half of*Kelly's pizza sauce†on each, top with toppings of your choice, then a few slices of provolone, if desired, and then shredded mozzarella, about a 1/2 lb.
- ,on each pizza.
- Sprinkle lightly with parmesan.
- Then sprinkle with dried parsley.
- Bake in pre-heated 400º oven for 25-35 minutes, depending on how well done you like your pizza.