Homemade Pizza

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 tablespoon active dry yeast
• 1 teaspoon sugar, divided
• 1/2 cup water (105 f to 115 f)
• 1 3/4 cups all-purpose flour, divided
• 3/4 teaspoon salt, divided
• 2 tablespoons olive oil, divided
• 1 (14 1/2 ounce) can whole canned tomatoes, undrained
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon dried basil leaves, crushed
• 1/8 teaspoon ground black pepper
• 1/2 small red bell pepper, cored and seeded
• 1/2 small green bell pepper, cored and seeded
• 4 fresh medium mushrooms
• 1 3/4 cups shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup sliced black olives
• 1 boneless skinless chicken breast, cooked and shredded

Recipe

• 1 to proof yeast, sprinkle yeast and 1/2 tsp sugar over warm water in small bowl; stir until yeast is dissolved.
• 2 let stand 15 minutes or until mixture is bubbly.
• 3 (if yeast does not bubble, it is no longer active. always check expiration date on yeast packet. also, water that is too hot will kill yeast, it is best to use a thermometer.) place 1 1/2 cups flour and 1/4 tsp salt in medium bowl; stir in yeast mixture and 1 tbsp oil, stirring until a smooth, soft dough forms.
• 4 place dough on lightly floured surface; flatten slightly.
• 5 to knead dough, fold dough in half toward you and press dough away from you with heels of hands.
• 6 give dough a 1/4 turn and continue folding, pushing and turning.
• 7 continue kneading, using as much of the remaining flour as needed to form a stiff, elastic dough.
• 8 shape dough into a ball; place in a large greased bowl.
• 9 turn to grease entire surface.
• 10 cover with clean kitchen towel and let dough rise in warm place 30 to 45 minutes until doubled in bulk.
• 11 press 2 fingertips about 1/2 inch into dough.
• 12 dough is ready if indentations remain when fingers are removed.
• 13 for sauce, finely chop tomatoes in can w/knife, reserving juice.
• 14 heat remaining 1 tbsp oil in medium saucepan over medium heat.
• 15 add onion; cook 5 minutes or until soft.
• 16 add garlic; cook 30 seconds more.
• 17 add tomatoes and juice, tomato paste, oregano, basil, remaining 1/2 tsp sugar, 1/2 tsp salt and black pepper.
• 18 bring to a boil over high heat; reduce heat to medium low.
• 19 simmer, uncovered, 10 to 15 minutes until sauce thickens, stirring occasionally.
• 20 pour into small bowl; cool.
• 21 punch dough down.
• 22 knead briefly (as described in step 3) on lightly floured surface to distribute air bubbles; let dough stand 5 minutes more.
• 23 flatten dough into circle on lightly floured surface.
• 24 roll out dough, starting at center and rolling to edges, into 10-inch circle.
• 25 place circle in greased 12-inch pizza pan; stretch and pat dough out to edges of pan.
• 26 cover and let stand 15minutes.
• 27 preheat oven to 350°f (180°c).
• 28 cut bell peppers into 3/4-inch pieces.
• 29 wipe mushrooms clean w/damp kitchen towel and thinly slice (trim stems if desired).
• 30 mix mozzarella and parmesan cheeses in small bowl.
• 31 spread sauce evenly over pizza dough.
• 32 sprinkle with 2/3 cheeses.
• 33 bake in preheated oven for 25 minutes.
• 34 then remove from oven and raise oven temp to 400°f (200°c).
• 35 arrange bell peppers, olives, mushrooms, and chicken on top of pizza.
• 36 sprinkle remaining cheeses on top, and bake at new oven temp for a further 10 minutes or until cheese is completely melted, and looks done.
• 37 tips: the oven temps i've given are truly from my own experience.
• 38 the recipe says to put all toppings on together, and bake at 450°f for 20minutes.
• 39 according to me, that will make your pizza look done, or a little over done, but the dough will still be a little undone.