Ingredients: |
Ingredients: 2 tbsp. extra virgin olive oil
pizza dough (recipe follows)
2-3 cloves garlic, minced
pizza sauce (recipe follows)
1/2 lb. mozzarella cheese, grated
1/2 lb. sharp provolone cheese, grated
1/2 c. freshly grated Parmigiano-Reggiano cheese
1 tbsp. fresh oregano, minced (divided).
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Directions: |
Directions:Drizzle olive oil on middle of a 13x18 in. sheet pan and, using your fingers, spread to coat. Place dough in middle of pan and begin stretching. While stretching, press minced garlic into dough. Stretch to edge of pan. Heat oven to 450º. Spoon light amount of cooled sauce onto dough. Combine cheeses in separate bowl. Loosely sprinkle one-third of cheese over sauce. Sprinkle with 1 tbsp. minced oregano. Sprinkle one-third cheese, remaining oregano, then remaining cheese. Bake for 15 to 20 min., or until cheese is hot and bubbling. Pizza Dough: 1 tbsp. active dry yeast; 1/4 c. warm water; 2 c. all-purpose flour; 1 tsp. salt; 1-1/2 tbsp. extra-virgin olive oil, plus more to coat bowl. Combine yeast and water. Let stand 5 to 10 min., or until foamy. Meanwhile, pulse flour and salt in food processor. Pour in yeast mixture, then add olive oil. Pulse until dough comes together. Turn onto lightly floured surface. Knead dough for 1 min. Shape into ball and place in oiled bowl. Cover loosely with plastic wrap and put in warm place until dough has doubled in size, from 45 to 60 min. While dough is rising, make sauce. Pizza Sauce: 2-3 cloves garlic, minced; 1 tbsp. extra-virgin olive oil; 28-oz can crushed tomatoes; 2-3 tbsp. fresh oregano, minced; salt and freshly ground pepper to taste. Saute garlic in olive oil for 2 min. Stir in crushed tomatoes and oregano. Season with salt and pepper. Simmer 30 to 45 min., or until flavors meld and sauce thickens. Cool before covering pizza. |
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