“Hand Tossed” Pizza

This pizza was the perfect easy lunch on national pizza day!

Jim Lahey’s Overnight Pizza Dough
(makes 4 pizza doughs)

500g bread flour
1/4 tsp active dry yeast
350 mL water
1 dash salt

1. In a bowl, mix flour, yeast, and salt. Gently stir in water just until it comes together. Cover bowl with plastic wrap and let rise 18-24 hours at room temperature. Divide into four balls of dough. Feel free to freeze the leftover doughs; to defrost, just place them in the fridge for 24 hours!

Put it together:

1. Preheat oven with pizza pan in it to 500F.
2. Make 10 Minute Pizza Sauce
3. Stretch pizza dough to desired size on a piece of parchment paper.
4. Spoon on the sauce and spread thinly.
5. Top with desired toppings (I used cheese, tomato, pepper, jalapeño, and spinach).
6. Place pizza (on parchment paper) onto the preheated pan, and bake 7-9 minutes.

10 Minute Pizza/Pasta Sauce

1 tbsp olive oil
2 cloves garlic, diced
1/2 tsp crushed pepper flakes
1 28oz can crushed tomatoes
1 dash dried minced onions
1 dash oregano
1 dash dried basil

1. In a pot, warm olive oil. Add garlic and red pepper flakes until fragrant.
2. Add in tomatoes and spices and stir. Let simmer at low heat until warm.