Originally found on Smitten Kitchen


3 cups Flour
1 1/2 tsp salt
1/8, 1/4, or 1/2 tsp yeast (depends on when you start the dough)
1 1/4 cup water

1 28oz can tomatoes, strained
1 tbsp minced garlic (or to taste)
1 tbsp sugar
Desired seasonings (I like sage, Italian seasoning, red pepper flakes, and basil)

Your discretion, but I’d recommend mozzarella and fresh basil. The store was out of fresh, so I used rehydrated freeze dried.

Mix the dough ingredients together. You may need to get your hands in there, but don’t need to do any real kneading. The amount of yeast you use depends on when you start the dough:

Start dough around noon the day you want to make the pizza. Use 1/2 tsp yeast

Start the dough earlier in the morning. Use 1/4 tsp yeast

Start the dough the night before after dinner. Use 1/8 tsp yeast

Cover bowl with saran wrap and let sit until you’re ready to start.

Preheat the oven as hot as it can go, usually between 500° and 550°. If using a pizza store, heat it with the oven. Strain the tomatoes. Put all the sauce ingredients in a blender or food processor and blend until it’s sauce.

Pull the dough out onto a floured surface and split it into two or stretch it ask out on a cookie sheet. It doesn’t really roll out. Just stretch and pull into the desired shape and size. Top with desired toppings and bake 10-15 minutes.

Enjoy! Dibs on leftovers go to whoever does the dishes!


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