Total Time
50mins
Prep 30 mins
Cook 20 mins

I came up with this recipe about 10 or 15 years ago while I was getting into making bread. I like to use my hands when mixing and kneading doughs, but I'm sure that this will work fine in a bread mixer, as well. The dough will make 1 nice thick pizza or 2 thin pizzas. Enjoy!

Ingredients Nutrition

Directions

  1. In a bowl or measuring cup, dissolve yeast and sugar in warm water. Let stand for 10 minutes so the yeast mixture will bloom and form a nice sponge. Meanwhile combine flour and salt in large bowl. When the yeast has bloomed pour over flour mixture and add the olive oil. Mix ingredients together using hand or mixer until it forms a dough. Knead until dough becomes smooth and elasticy. Return dough to bowl and place in a draft free area, microwave or oven, and let rise for 90 minutes.
  2. Meanwhile, open can of tomatoes and drain the majority of liquid out. Place tomatoes in bowl and add Italian seasoning and mix with spoon. Set aside.
  3. In a skillet or wok, add olive oil, garlic, onion, peppers, and zucchini and saute until done. Add Italian seasoning and stir well. Let cool.
  4. Preheat oven to 450 degrees. When dough has doubled in size, 90 minutes later, punch dough down. Stretch it into a pizza pan or stone using your fingers or knuckles. You want the dough to have "hills and valleys" and to be lumpy looking. Spread the sauce on, spreading so the tomato chunks are evenly distributed. The pizza itself isn't going to be saucy, so don't think that it's not enough. Sprinkle the cheese on pizza. Add sauteed vegetables. Place tomato slices on top. Scatter jalapenos and pineapple chunks, if you like. Grind some pepper on top and voila! Place in a 450 degree oven for 20 to 25 minutes.