I have a problem.  A pizza problem; I absolutely love everything about pizza. So, what better way to enjoy pizza than to build one DIY style?  With his particular concoction, you don’t need to let the dough rise so you can eat pizza faster.  Let’s start with the basic dough recipe.  In a medium to large mixing bowl add the following and mix very well.  The dough should be slightly sticky and dry.  This should result in 3 12″ thin crust pies.

3 cups flour
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon white sugar
1 1/4 cup warm water (110 degrees F)

Let’s get into the sauce.  While this is still extremely experimental for me at the moment, so I will show you what I’ve been using recently. If I was in your kitchen I would probably add quite a bit more into the sauce depending on what is in your spice rack.  All of this can be mixed right into the can of tomato sauce; stir well.

1 can tomato sauce
1 tablespoon oregeno
1 teaspoon sugar
1 heavy squirt of Sriracha hot sauce
1 teaspoon garlic salt

Roll out the dough using a generous amount of flower to keeps things from staying sticky.  Top the pizza with a generous amount of sauce and fresh graded mozzarella cheese.  Vegetables that have a lot of water should be cut thin, salted to extract water then dried to keep the crust crispy.  Use a bit of olive oil around the crust to enhance flavor.  Bake on a pizza stone or baking sheet for 20-25 minutes at 375 degrees F.



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