Flo’s Pizza

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Flo's Pizza

Author: Flo Federico

Ingredients

From Scratch Pizza Dough

• 1/4 package (1/2 tsp) active dry yeast
• 4 cups flour, roughly

Pizza Sauce

• 1 28oz can whole tomatoes, crushed with hands.
• 1/4 cup evoo
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• 1-2 cloves garlic, crushed

Instructions

Pizza Dough

1. Lightly grease two baking sheets. Soften yeast in 2tbsp warm water. Let stand 5-10 min.
2. Meanwhile, pour 3/4 cup warm water into large bowl and blend in 2 cups flour. Stir softened yeast and add to flour, mixing well. Add about half of the remaining flour to make a soft dough. Turn mixture onto a lightly floured surface. Allow to rest 5-10 minutes and then knead. Shape dough into a smooth ball and placed into a lightly greased bowl large enough for dough to double in size. Cover with a damp towel and let sit in a warm place for 2 hours or until dough has doubled in size.
3. Punch dough down and divide into two equal balls. Place each ball in its own greased bowl, cover and let rise again until almost doubled, about 45 min.
4. Roll each ball into a 14x10" rectangle and place on greased baking sheet. Bake at 450 for 10-15 min.

Pizza Sauce

1. Heat olive oil and crushed garlic in saucepan over medium heat. Stir in tomatoes and add rest of seasoning. Cook about 30 minutes until sauce thickens.
2. Makes enough for 3-4 pizzas.

Making the Pizza

1. Make sure dough is a room temp before stretching. Stretch dough by pulling from the middle with the backs of your hands, stretch evenly as you go around. Lay stretched dough on a cookie sheet and pull to the edges. Let the dough relax or it will pull back.
2. When dough is stretched to the edges, drizzle olive oil all over and spread around with your fingers/brush. Spread sauce evenly over dough with a spoon.
3. Mix a handful of mozz and parmesan together and sprinkle over pizza. Bake at 450 for 10-15 minutes until dough is golden brown.
4. Feel free to add any other toppings.