Ingredients for basic dough (double recipe than for topping:
4 1/3 cups all purpose flour
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. sugar
1-1/2 cups lukewarm water
1 pack. 7 gr. dry active yeast
1. In a big bowl combine all the dry ingredients, the oil and then add the water slowly mixing well with a fork. Don't use all the water if it's not necessary.
2. Knead the dough with your hands for about 10 minutes and then shape into a ball, put it in the bowl and cover it with a kitchen towel.
3. Let it stand in a dry place for 3 hours or until the dough has doubled in bulk.
4. Work the dough a little bit more and if it's too sticky add a little bit of flour.
The pizza dough recipe above divides into two pizzas 15 " X 11" each. That is the equivalent of two 14" pizzas. The topping recipe is for one pizza (half of the dough). Divide your dough in two parts and make a topping for each one.
The following ingredients are for the topping of one pizza, or half the dough recipe:
2 cups chopped canned tomatoes + 2 Tbsp. tomato juice
5 Tbsp. chopped garlic
1/4 cup extra virgin olive oil
1/2 tsp. dry oregano
salt
1. Preheat the oven to 450°.
2. Grease a baking sheet approximately 15 " X 11" with olive oil. I use a regular rectangular baking sheet, but if you want to use a round pan the equivalent should be about a 14" pizza pan. Then flatten the half the dough using your fingers or a rolling pin. It'll be thin as an Italian pizza should be.
3. Combine the tomatoes with 3 Tbsp. oil 1/2 tsp. salt and spread the mixture over the pizza crust.
4. Bake the pizza for 10-15 minutes until almost cooked.
5. Sprinkle the pizza with the garlic and the oregano. Add the remaining tablespoon of oil to maintain the garlic soft.
6. Cook the pizza for another 5 minutes but be careful not to burn the garlic, otherwise it will taste bitter.
Recipe from Cookingwithpatty.com
