Pizza - Matt Kuerbis (Hoss & Soss)

Put pizza stone in oven and preheat to 450

Dough

• 4 cups flour
• 1.5 cups warm water (about 110 degrees)
• 2.5 tsp active dry yeast (instant yeast works too)
• 1 tsp sugar
• 4 tbsp vegetable oil
• 2 tsp salt

Add yeast and sugar to warm water, stir gently and allow to bloom for 5 minutes.

Mix flour and salt in stand mixer (or mixing bowl).

Create a well in the middle and add oil, then yeast mixture once bloomed.

Mix for 5 min in stand mixer with dough hook (or if using mixing bowl, mix well with wooden spoon, then transfer to floured countertop and knead/fold for 10 min) Add flour as needed until it no longer sticks to hands.

Form dough into smooth ball.

Use olive oil to coat sides/bottom of mixing bowl, add dough ball to bowl, cover with a cloth and allow to rise for 30 min in a warm area.

Tomato sauce

• 1 1/2 Tbsp extra virgin olive oil
• 2 tsp minced garlic
• 3 Tbsp tomato paste
• 1 (15 oz) can crushed tomatoes
• 2 Tbsp chopped fresh basil (or 1 tsp dried)
• 1 1/2 tsp dried oregano

Add oregano to oil in sauce pan at medium heat and let cook for a minute or two until fragrant. 

Add garlic and cook for another minute.

Add tomato paste and combine well.

Add crushed tomatoes and basil and continue to cook at a low temp.

Pizza

• Mozzarella Cheese
• Toppings
  

Once dough has doubled in size, divide into 3 pieces. 

Roll with rolling pin on floured (don't be stingy with the flour) countertop to desired thickness. Form shape with your hands first if you want it to be more round.

Move with fish spatula onto well floured peel

Top with sauce, cheese and toppings. Bake for 12 minutes or until done to your liking