Ingredients: |
Ingredients: 1 bag (18.5 oz.) pizza dough from grocery store
2 8 oz cans of Hunts tomato sauce (You’ll only need a can and a half.)
1/4 cup grated Parmesan or Romano Cheese
1 tsp. oregano
1 tsp sugar -optional- sometimes the tomato sauce is very tart
salt and pepper to taste
Optional toppings - green peppers, onions, mushrooms, etc.
2 TB.oil
cornmeal
1/2 c Mozzarella cheese - to be put on when the pizza is almost baked
17 inch round pizza pan or one of equivalent size
Heat oven to 450 degrees
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Directions: |
Directions:If the dough is frozen, put it in the refrigerator the night before you want to have it so it will thaw. If it is refrigerated, put it on the counter in a lightly greased bowl. Cover it with plastic and let it rise for about 4 hours. To test the dough, press two fingers into it. If the hole remains, the dough is ready. Lightly flour the counter and rolling pin and roll out the dough to the desired shape. Lightly grease the pan with oil or Crisco and dust with cornmeal. (The cornmeal acts like ball bearings so the dough doesn't stick.}Place the dough in the pan and curl up the edges.
Sauce
In a small bowl mix about 12 ounces of the tomato sauce, Parmesan or Romano cheese, oregano, salt, pepper, sugar if desired, oil.
Spread tomato mixture on dough. You may want to sprinkle a little more oregano and any toppings you like. Place the pan on the bottom shelf of the oven. Check the bottom in about 10-15 minutes. It should be lightly browned. It may need more time. Sprinkle the desired amount of Mozzarella and a little more Parmesan or Romano and return to oven. If the bottom is very brown you may want to put it on a middle shelf.
For the yeast to be active, you should use frozen dough within a month. |
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