This is from Cooking Light. Which after looking at the nutritional content, I shudder to think how many calories and fat are in take-out pizza
Yield: 5 servings (serving size: 2 wedges)
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce (see below)
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Yield: 6 servings (serving size: about 1/3 cup)
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!