Ingredients: |
Ingredients: Dough:
1 2/3 C flour
1 Tbs sugar
1 tsp instant or rapid-rise yeast
2/3 C water
1 1/2 tsp extra-virgin olive oil
3/4 tsp salt
Sauce:
14.5 oz diced tomatoes
1 tsp extra-virgin olive oil
1/2 tsp dried oregano
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp red pepper flakes
Topping:
1 C sharp cheese, shredded
1 C whole-milk mozzarella, shredded
1 Tbs extra-virgin olive oil
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Directions: |
Directions:Dough: In food processor, combine flour, sugar, and yeast in until combined, about 3 seconds. With processor running, slowly add water and process dough until just combined, about 10 seconds. Let dough stand 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30-60 seconds. Transfer to lightly oiled counter and knead until smooth, about 1 minute. Shape into tight ball and place in greased bowl. Cover with plastic wrap and let rise until almost doubled, 2-2 1/2 hours.
Sauce: Process all ingredients in clean, dry food processor until smooth, about 30 seconds. Set sauce aside.
Topping: Preheat oven to 450º. Combine cheddar and mozzarella in bowl. Using pastry brush, oil bottom and sides of 2 dark 9 inch round cake pans.
Transfer dough to lightly floured counter, divide in half, and shape into balls. Gently flatten into 6 inch disks. Roll into 10 inch round. Transfer to pans and press into corners, forcing 1/4-inch lip of dough up sides. Spread 1/3 cup sauce in thin layer over entire surface. Using pastry brush, brush sauce over lip of dough. Sprinkle 1 cup cheese mixture evenly over pizza, including lip.
Bake 12-14 minutes until crust is browned and cheese is bubbly and beginning to brown. Remove from pans onto wire rack. Let cool for 5 minutes. Slice and serve. |
This recipe for New England Bar Pizza is from