This week we are sharing Zach's recipe for the best summer pizza. It's a pretty time-consuming recipe, because you are making everything from the crust to the sauce from scratch. But trust me, the mouth-watering result is well worth the effort.
For the crust, you will need:
1-2 tbsp olive oil
1.5 tsp sugar
1 cup warm water
a packet of active dry yeast (0.25oz)
3 cups all-purpose flour
1 tsp salt
In a medium bowl, mix together yeast, sugar, and water.
Let stand at room temperature until creamy, about 10-15 minutes.
Stir in flour, salt, and oil. Knead everything together.
Set dough aside and cover with damp cloth.
Let it rise while you make the pizza sauce.
For the sauce,
2 lbs organic roma tomatoes, peeled, seeded, and chopped
1 tsp dried oregano
3 cloves of garlic, chopped finely
1 tbsp olive oil
salt (to taste)
In a medium saucepan, cook garlic in olive oil until golden. Add tomatoes, oregano and salt.
Reduce heat, cover and simmer for at least 10 minutes.
While waiting, return to the dough.
(to finish making pizza)
Preheat oven to 425F.
Turn dough out and roll it onto a pizza stone or onto a piece of aluminum foil (dusted with cornmeal to prevent sticking).
If you want a more flavorful crust, sprinkle garlic powder, grated parmesan, or other spices on crust.
Spread sauce, then layer your favorite pizza toppings.
Bake in preheated oven for 15-20 minutes, or until golden brown.
For a summer-inspired pizza, may we suggest toppings of generous chunks of mozzarella, prosciutto, mushrooms, an assortment of peppers, and freshly chopped basil.