Dave Lieberman, Food Network
This dough recipe works great for thick crust pizzas and calzones.
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
**For my toppings, I grilled and sliced two lean tukey Italian style sausages, some pepperoni, sliced mushrooms, diced red onion, part skim mozzarella cheese & topped with frehsly torn basil.
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
In a large mixing bowl, whisk together flour and salt.
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed.
Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
Roasted Garlic Pizza Sauce
6 oz tomato paste
kosher salt and pepper to taste
1.5 tsp oregano
1/2 tsp basil
1/4 tsp parsley
1/2-3/4 cup water (depending how thick/thin you want it)
1/2 tsp extra virgin olive oil
3 cloves of roasted garlic
In a bowl, add the tomato paste and olive oil, and slowly stir the water. Mash the garlic cloves till
it forms a paste, and add to the bowl. Add remaining ingredients, spread on dough, or refrigerate.