YIELD: 10-inch thin to medium rise crust pizza
½ cup lukewarm water
1 tsp fast dry active yeast
1 tsp sugar
½ tsp salt
1 Tbsp olive oil + 1 ½ tsp to drizzle
1 cup whole wheat flour + ¼ cup for work surface and kneading
Tomato Sauce Ingredients
1 (8 oz.) can tomato sauce
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
¼ tsp salt
1 pinch of black pepper
½ cup shredded mozzarella
2/3 cup tomato sauce
2 Tbsp or 10-15 leaves of fresh basil, chiffonade or whole (substitute for 1 tsp dry basil)
Roma tomato, thinly sliced (¼ inch thick)
Dough and Pizza Directions
In a large bowl, mix lukewarm water, yeast, and sugar. Let it rest for 15 minutes, until water mixture looks foamy.
Mix in salt, 1 Tablespoon oil, and flour. Dough will begin to pull together. Sprinkle flour on a cutting board or countertop. Place dough on the floured surface and flour hands. Knead dough for 5 minutes.
Drizzle 1 ½ teaspoons oil inside of bowl. Place dough back into oiled bowl. Cover with a warm towel, lid, or tin foil, if possible, and place the bowl in your kitchen cupboard. Let dough rise for at least 30 minutes to 1 hour.
While the dough is rising, make the tomato sauce (see below)
Once the dough has risen, sprinkle flour on a clean work surface. Place dough on the work surface and lightly dust the dough with flour. Using your hands or a rolling pin, shape pizza so that it is 10 inches in diameter. Place on a baking sheet or cast iron skillet.
Add 2/3 cup of tomato sauce, cheese, and tomato slices.
Heat oven to 450 ˚F, cook for 14-16 minutes on the middle rack of oven (adjust rack BEFORE heating oven). Sprinkle basil on top. Cool for 5 minutes. Cut pizza into 6 slices and serve.
Tomato Sauce Directions
On medium heat add all ingredients into a small pot or saucepan. Cover and wait for it to boil.
Then reduce heat and simmer for 10 minutes, stirring occasionally.
Take off heat and let it cool for 5 minutes. Serve on pasta or pizza.