This completely from scratch pizza can be made in under an hour (thanks to quick-rise yeast). That is about how long it could take to make a decision on the type of pizza you would like to order and wait around for delivery. The real plus to this recipe, besides the fact that it is absolutely delicious and sure to disappear in minutes, is it’s fun to make and can likely be put together with items already in your pantry! Customize it whichever way you would like- this is my classic pizza recipe done your way!
For this recipe you will need:
Victoria Taylor’s Gourmet Pizza Dough
- 2 cups (9 oz.) bread flour
- 1 package (¼ oz.) rapid-rise or quick-rise yeast
- 1 Tbsp. Victoria Gourmet Pizza Seasoning
- 1 Tsp. salt
- 2/3-3/4 cup very cold water
- 1 Tbsp. olive oil
Victoria Taylor’s Gourmet Pizza Sauce
- 1 Tbsp. olive oil
- ¼ cup tomato paste
- 1 can (15 oz.) crushed tomatoes in sauce or puree
- 2 Tbsp. Victoria Taylor’s Pizza Seasoning
Victoria Taylor’s Classic Pizza. . . You’re Way
- 1 recipe Victoria Taylor’s Gourmet Pizza Dough
- ¾-1 cup Victoria Taylor’s Gourmet Pizza Sauce
- 8 oz. shredded mozzarella cheese
- Additional pizza toppings (optional, see ideas below)
In food processor fitted with metal blade, combine flour, yeast, Victoria Taylor’s Pizza Seasoning and salt; pulse to blend ingredients. With motor running, add water gradually until dough forms into a ball and comes away from sides of bowl (all water may not be needed). Stop motor and check that dough is neither too dry nor too wet (adjust dough with slightly more water or flour, as needed). Allow dough to stand for 5 minutes.
Process the dough for 30 seconds or until smooth and elastic. Add olive oil and process just until incorporated, 2-3 seconds.
In small saucepan, cook and stir oil and tomato paste until paste thickens slightly and begins to brown, about 3 minutes.
Remove pan from heat; stir in crushed tomatoes and Pizza Seasoning. Cook over medium-low heat 15-20 minutes or until reduced and very thick. The sauce is best when cooled to room temperature before using.
Tip: This recipe makes enough sauce for two 14-16 inch pizzas. Leftover sauce can be frozen in an airtight container for up to one month.
Lightly brush 14-16-inch dark, nonstick pizza pan with oil Place dough onto pan and lightly cover with plastic; allow to rest 10 minutes.
Press dough into a 14-inch circle.
Spread Pizza Sauce evenly over dough to within ½-inch of edge.
Sprinkle evenly with cheese (see tip regarding additional toppings). Allow dough to rise 15 minutes or until crust is slightly puffed. Bake at 400°F for 16-18 minutes or until bottom of crust is golden brown.
If adding additional pizza toppings, use the following guidelines:
- Sprinkle half of the cheese over sauce before adding toppings. Sprinkle remaining cheese over toppings.
- Pizzas with additional toppings will take additional time to bake. Check for doneness by lifting pizza up with a spatula and looking at color of crust.
- Italian sausage should be cooked and crumbled before using.
- Remove much of the fat from sliced pepperoni by arranging in a single layer on paper towels and microwaving on high for 30-60 seconds before placing on your pizza.
- Slice raw bell peppers and onions thinly.
- Sliced mushrooms should be sautéed until golden brown for best flavor and to avoid adding too much moisture to pizza.
- Additional Victoria Taylor’s Pizza Seasoning can be sprinkled over top of pizza for even more flavor.
Best,
Victoria
