Sauce
The sauce should be sweeter and thicker than spaghetti sauce.


Crust
We prefer a thin crust. For thick crust add more flour and water or roll out the dough to about 10 inches. Water is always 60% in measure of the flour.

250 grams all-purpose flour (or 150F/90W for smaller)
150 grams warm water (in all dough water should be 60% of flour)
1 tsp kosher salt
1 tsp sugar
1 tsp instant yeast

Mix all ingredients together, I use a KitchenAid with a dough hook. Mix 1 minute on low then 4 minutes next setting. Place the dough in sealed storage container and place in the refrigerator for several hours. On a dough board sprinkle a little flour and roll out dough in an 10–12-inch circle. You can look up on the internet how to do this by hand.

Place dough on your pizza tray on parchment paper. Layer the tomato sauce on the dough. In a 425° oven cook exactly 10 minutes and remove.

Toppings
Fresh grated Parmesan cheese or shredded pizza cheese
Shredded mozzarella cheese
¼ cup shredded or chopped green bell
¼ cup shredded or chopped onions
½ Italian sausage with casing removed, cut into ½ inch pieces and lightly brown in small fry pan then cut into smaller pieces
Pepperoni slices
Olive oil
(Whatever else you like)

Sprinkle olive oil on the tomato sauce after pulling from the oven. Add the toppings to the pizza. Place the shredded pizza cheese and the mozzarella cheese over the sauce. Add the meat. Add the veggie toppings.

Cook on the center rack of the oven 10 minutes at 435.

As of 12/20/24