Description
Classic cafeteria-style pizza, made from scratch with a simple dough, flavorful tomato sauce, and your favorite toppings. A nostalgic and delicious homemade version of a childhood favorite!
Ingredients
Scale
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (to balance acidity)
- 8 ounces mozzarella cheese, shredded
- 4 ounces provolone cheese, shredded (optional, for extra flavor)
- Your favorite pizza toppings (pepperoni, sausage, mushrooms, onions, green peppers, etc.) – I’m using pepperoni for this recipe!
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This means the yeast is alive and ready to go! If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the flour. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a little more water, a teaspoon at a time. Kneading is crucial for developing the gluten, which gives the pizza its chewy texture.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to do its work and create air pockets in the dough.
- Punch Down the Dough: Gently punch down the dough to release the air. This helps to redistribute the yeast and create a more even texture.
- Sauté the Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
- Add Remaining Ingredients: Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
- Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You might want to add more salt, pepper, or sugar to your liking.
- Cool the Sauce: Let the sauce cool slightly before using. This will prevent it from making the dough soggy.
- Preheat the Oven: Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it preheats. This will help to create a crispy crust.
- Prepare the Baking Sheet: Grease a large baking sheet with olive oil or line it with parchment paper. Parchment paper makes cleanup a breeze!
- Shape the Dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a large rectangle, about 12×18 inches. Transfer the dough to the prepared baking sheet. Repeat with the remaining dough. For a more authentic cafeteria style pizza, aim for a thicker crust.
- Dock the Dough: Use a fork to dock the dough all over. This will prevent it from puffing up too much during baking.
- Add the Sauce: Spread a generous layer of the tomato sauce over the dough, leaving a small border for the crust.
- Add the Cheese: Sprinkle the mozzarella and provolone cheese (if using) evenly over the sauce.
- Add the Toppings: Arrange your favorite pizza toppings over the cheese. I’m adding pepperoni slices!
- Bake the Pizza: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If the crust is browning too quickly, you can tent it with foil.
- Cool Slightly and Serve: Let the pizza cool for a few minutes before slicing and serving. Enjoy!
Notes
- Use Good Quality Ingredients: The better the ingredients, the better the pizza will taste.
- Don’t Overload the Pizza: Too many toppings can make the crust soggy.
- Let the Dough Rise Properly: This is crucial for a light and airy crust.
- Preheat the Oven Thoroughly: A hot oven is essential for a crispy crust.
- Experiment with Toppings: Don’t be afraid to try different combinations of toppings to find your favorite.
- Prep Time: 45 minutes
- Cook Time: 20 minutes