Directions
In your warm water, mix in the entire envelope of yeast. Let sit for 3-4 minutes. You should see bubbles on the side to indicate that it is now activated.
In a stand mixer fitted with a dough hook, add in your flour, salt, and sugar. Give it a quick mix and add in your oil and water with the activated yeast. Mix on medium-high until everything is mixed together, then let it mix on medium-low for 10 minutes.
Once the dough is done, split the pizza dough into 2 halves. Pinch them into balls. Save one ball to be used later or in the freezer for another day (we are only using one dough for this recipe). Oil a deep dish pan or a cast iron skillet (at least 12 inches in size). Place the other half of the dough in the middle of the dish and slowly stretch out the dough with your fingers until it reaches the sides of the dish. With the leftover oil on the sides, lightly brush the top of the stretched out pizza dough. Plastic wrap your dish and place in a warm, dry area for at least an hour. Pizza dough should have expanded in size and become very soft.
Preheat oven to 450 degree F.
Take your pizza dough and top evenly with the marinara sauce. Spread the sauce all the way to the edge.
Mix together the tomatoes, garlic, oregano, oil, salt, and pepper. Top the pizza evenly with the tomato mix.
Bake in the oven for 25 minutes or until the edges are a nice golden color. Let rest for at least 5-10 minutes before cutting. Top with some fresh basil and enjoy!
Ingredients
1 servings
8 servings
- Amount per serving
- Calories152
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 107mg5%
- Total Carbohydrate 23g9%
- Dietary Fiber 2g8%
- Total Sugars 1g
- Protein 3g
- Potassium 133mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In your warm water, mix in the entire envelope of yeast. Let sit for 3-4 minutes. You should see bubbles on the side to indicate that it is now activated.
In a stand mixer fitted with a dough hook, add in your flour, salt, and sugar. Give it a quick mix and add in your oil and water with the activated yeast. Mix on medium-high until everything is mixed together, then let it mix on medium-low for 10 minutes.
Once the dough is done, split the pizza dough into 2 halves. Pinch them into balls. Save one ball to be used later or in the freezer for another day (we are only using one dough for this recipe). Oil a deep dish pan or a cast iron skillet (at least 12 inches in size). Place the other half of the dough in the middle of the dish and slowly stretch out the dough with your fingers until it reaches the sides of the dish. With the leftover oil on the sides, lightly brush the top of the stretched out pizza dough. Plastic wrap your dish and place in a warm, dry area for at least an hour. Pizza dough should have expanded in size and become very soft.
Preheat oven to 450 degree F.
Take your pizza dough and top evenly with the marinara sauce. Spread the sauce all the way to the edge.
Mix together the tomatoes, garlic, oregano, oil, salt, and pepper. Top the pizza evenly with the tomato mix.
Bake in the oven for 25 minutes or until the edges are a nice golden color. Let rest for at least 5-10 minutes before cutting. Top with some fresh basil and enjoy!