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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 70.3
  • Total Fat: 3.1 g
  • Cholesterol: 9.7 mg
  • Sodium: 99.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Basic Cheese Pizza calories by ingredient
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Basic Cheese Pizza

Submitted by: SCHNOZZLES

Introduction

Easy homemade cheese pizza. It takes some time but so worth the effort! Easy homemade cheese pizza. It takes some time but so worth the effort!
Number of Servings: 25

Ingredients

    1 1/2 c flour
    1/2 c water
    2 t olive oil
    1/4 t salt
    1/4 t sugar

    1 can organic diced tomatoes (look for lower sodium ones)
    2 cloves garlic, chopped
    1/2 T olive oil
    1 T parsley, dried
    1/2 T basil, dried
    1 t oregano, dried
    1/2 t pepper

    1 lb mozzarella (shredded)
    1 1/2 oz parmesan, shredded (do it yourself to avoid crustiness)

Directions

Makes 25 ~2x2 pieces

Note: The sauce recipe is for more sauce than you'll use for pizza. For the pizza, you'll use about 1/2 to 2/3 of a cup. Save the rest for pasta or other uses.

Add hot water (110-115 but no hotter than 115) to a bowl. Add the yeast, oil and sugar and mix to combine.

Add 3/4 c flour and mix until well combined, then add the salt (if you add salt earlier, you'll kill the yeast).

Add the remaining flour and slowly combine. It may take awhile to all add in. If you're cooking in winter or where it's dry, add less flour. If you feel you need more, you can add it later, but it's impossible to take out. If it's humid, you may need to add some more flour.

Mix with a stand mixer on medium low to medium for 10-15 minutes. If kneading, knead firmly by hand until it's as smooth as a baby's bottom (seriously).

Remove the dough hook and cover the bowl with a damp towel. Let rise 1 1/2 hours.

While the dough is rising, make the sauce. Heat a saucepan, then add the oil.

Once the oil is hot, add the chopped garlic. Saute until fragrant -- 1-2 minutes but do not let it brown (or it will be bitter).

Add the can of tomatoes and the herbs, including the pepper. Stir to combine and let simmer for 15 minutes.

Remove from heat and use an immersion blender to puree or put (in batches) into blender to puree.

Once the dough has risen, preheat the oven to 450 degrees.

Gently remove the dough from the bowl and use your hands to gently stretch it into the relative shape of a square. Then, flour a surface and roll out the dough (yes, it's cheating but it's easiest) to the shape of your pan.

I use a square cookie sheet that is about 11x11 or so or put it directly on my pizza stone. You can also use a jelly roll pan. Place the dough in your pan (or on a pizza paddle if using a stone).

Use a ladle to scoop about 1/2 to 2/3 c of sauce and place onto the pizza. Use the bottom of the ladle to spread it around the pizza.

Add the cheese atop the pizza, and bake in the oven at 450 for 12-15 minutes, until the top is golden and brown bubbling goodness.

Use a pizza cutter to cut into pieces. I like the small squares, which is how I got to 25 servings.

Enjoy!

Number of Servings: 25

Recipe submitted by SparkPeople user SCHNOZZLES.






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