Servings: 4 10 inch pizza's

Pizza Dough Pizza Dough
1 1/3 cup of lukewarm Water (About 95℉) 1 ⅓ cup of lukewarm Water (About 95℉)
2 1/4 TSP Active Yeast 2 ¼ TSP Active Yeast
1 TBSP Sugar 1 TBSP Sugar
2 TBSP Olive Oil 2 TBSP Olive Oil
1 TSP Salt 1 TSP Salt
3 1/2 Cups of All purpose Flour 3 ½ Cups of All purpose Flour
 
Pizza Sauce/Marinara Sauce Pizza Sauce/Marinara Sauce
1 can of whole peeled San Marzano Tomatoes 1 can of whole peeled San Marzano Tomatoes
1 Head of Garlic 1 Head of Garlic
1 small shallot or half shallot 1 small shallot or half shallot
1 tbsp chili flakes 1 tbsp chili flakes
1-3 Leaf's of Fresh Basil if available if not dried works 1 to 3 Leaf's of Fresh Basil if available if not dried works
2 tbsp Italian seasonings (Oregano, Parsley, Thyme, Rosemary, Basil, Garlic) 2 tbsp Italian seasonings (Oregano, Parsley, Thyme, Rosemary, Basil, Garlic)
½ tbsp Salt and pepper to taste ½ tbsp Salt and pepper to taste
If needed you can add garlic/onion powder to taste If needed you can add garlic/onion powder to taste
Add lemon juice if not acidic enough or add sugar if too acidic Add lemon juice if not acidic enough or add sugar if too acidic

Pizza Dough: subheading: Pizza Dough:
Combine the water yeast and sugar together let sit for 5 min
After 5 minutes add the olive oil and salt to yeast mixture
Pour Mixture into flour and then fold until shaggy dough starts to form
Lightly Flour Hands and then start to Knead in the bowl by folding dough over itself then pushing down do so until almost all the dough is together
Once ball has formed flour your workspace then take the dough out and start to knead by taking further part of dough and folding towards your body then push dough outwards with the ball of your hand
Knead until Dough is able to bounce back after pushing with fingerprint
Put light coating of olive oil in bowl then put your dough in make sure to flip around and completely cover is oil
Cover with Damp cloth and rest on counter for 24 hrs
After the 24 hrs take dough punch down then split in half and repeat same process with oil and covering for another 24 hrs
Pizza Sauce: subheading: Pizza Sauce:
Mince the head of garlic and shallot
In a sauce pan or small pot pour olive oil to lightly cover bottom then add the minced garlic and shallot and cook until golden brown (Should only be a min or two)
Add Chili flakes to taste at the same time as the Garlic and Shallot
Once Golden brown pour can of whole tomatoes in stir and then once tomatoes have cooked use a potato masher or something similar to crush tomatoes (If you do not like chunky sauce put can of
tomatoes into blender beforehand)
Add the Fresh basil (If available), Italian Seasonings, Salt & Pepper, and any additional seasonings you want
Cook for about 10 minutes then cool and put in a container to go into fridge
Assembling Pizza: subheading: Assembling Pizza:
Cut out portion of dough to use in cast iron skillet and then spread but make sure to not go to thin as it can tear easily
Butter/oil the bottom of cast iron pan. Make sure to get sides of pan too.
Add the dough to the pan and spread out to edges of pan (Note there is "crust" just make dough go up to the edges)
Add the sauce on top of pizza make sure to get up to sides and a little under the dough as well for caramelization
Add cheese and then toppings
Put in over at highest temp it goes that isn't broil ( Most cap at around 500℉)
Bake for about 10 min or until desired doneness