photograph by Matt Hulsman
Yield: 1 large pizza crust (8 servings).
1 cup warm water (approximately 105°)
1 tablespoon active dry yeast
2 teaspoons granulated sugar
1 tablespoon extra-virgin olive oil
2 to 2½ cups all-purpose flour
1 teaspoon salt
Combine warm water, yeast, and sugar in a large mixing bowl and stir to combine. Let mixture sit for 5 minutes or until water becomes frothy and bubbles form. Gradually stir in olive oil. Add salt and 2 cups of flour; mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a ball.
Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
Return dough to bowl and cover with a warm, damp tea towel. Let it sit for at least 10 minutes or up to 1 hour before baking.
photograph by Matt Hulsman
Yield: 2½ cups.
1 (6-ounce) can tomato paste
1 (15-ounce) can tomato sauce
1 teaspoon dried oregano
2 tablespoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ tablespoon salt
¼ teaspoon ground black pepper
1 teaspoon sugar
In a medium bowl, whisk together tomato paste and sauce. Stir in remaining ingredients until well combined. Store in the refrigerator in a glass jar with a lid for up to 5 days. To freeze, portion sauce into zip-top freezer bags and freeze for up to 3 months.
photograph by Matt Hulsman
Yield: 1 (12- to 14-inch) pizza.
1 large pizza dough
¾ cup pizza sauce
8 ounces fresh mozzarella cheese, torn into small chunks
1 small summer squash, thinly sliced
½ small zucchini squash, thinly sliced
½ orange bell pepper, cored and thinly sliced
¼ purple onion, thinly sliced
½ cup Kalamata olives, pitted and chopped
Place a pizza stone in the oven and preheat to 500°.
Place dough on parchment paper lightly greased with cooking spray. Grease hands with olive oil and stretch the dough into a 12- to 14-inch circle. Add sauce and spread evenly, leaving a ½-inch of crust. Sprinkle mozzarella evenly over sauce, followed by squash, zucchini, orange pepper, onion, and olives.
Place pizza and parchment onto stone and cook for 7 to 10 minutes or until crust is brown and cheese is bubbly.
Remove pizza from oven and allow to set for 3 minutes before serving.
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