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In the bowl of an electric mixer fitted with a paddle attachment or large capacity food processor with a dough attachment, whisk together the flour, sugar, salt and yeast.
Add the olive oil and water, and mix until just combined. If using an electric mixer, replace the paddle attachment with a dough hook.
Mix the dough until it comes away from the bowl and is smooth, then turn it out onto a lightly floured surface.
Continue kneading the dough by hand until it is supple and passes the windowpane test.
Divide the dough into three equal pieces, about 12-13 oz each, form into balls and place on a baking tray. Lightly brush with olive oil, cover with plastic wrap, and place in a warm spot to rise for about 1 1/2 hours.
In the jar of a blender, puree the drained tomatoes. Transfer to a bowl.
Stir in the grated garlic, salt, olive oil, sugar and pepper. Set aside or refrigerate until ready to use.
Preheat the oven to 450°F with a Dutch oven on the lowest part of the oven. You do not need the lid.
When the dough has doubled in size, roll the dough on a lightly floured surface. Roll it out into a disk about 12 inches wide (Keep in mind the diameter of your Dutch oven – for this reason, the larger the Dutch oven the better, especially if you prefer thin crust pizza. See notes below.). If you find your dough is bouncing back and not rolling out, let it rest a little longer.
Transfer the dough to a piece of parchment paper. Let the dough rest for a few minutes more, then roll out a bit more if you wish.
Lightly brush the dough with olive oil, then spread a third of the sauce in a thin layer. Top with your preferred toppings and cheese, then grate parmesan cheese on top.
Using a small paddle or cutting board, bring the pizza over to the oven. Carefully guide the pizza into the Dutch oven by using the parchment paper as a sling and sliding it off the board into the pot. If you find that the edges aren’t laying flat, you can use a wooden spoon to coax it in.
Bake for 12-15 minutes, until the crust is golden and crispy, and the cheese is melted.
Remove Dutch oven from the oven and use the parchment paper to lift the pizza out and onto a cutting board. Return the Dutch oven to the oven for your next pizza.
Repeat for remaining pizzas.
The process is essentially the same. Preheat your dutch oven over a fire on a grate, or if you have a Dutch oven with legs, you can prepare it right in the coals. After you transfer your pizza into the Dutch oven, cover with the lid, leaving it open a crack to allow steam to escape. Baking time will vary, based on your heat, so allow about 30 minutes or so to bake.