My sister Patsy, or Pat, is the pizza queen of the family! She is famous for it and makes it the best! Her technique never fails her and people go crazy for her pizza! The crust is delicious and crunchy, and the sauce is simple and spiced just right!
VIDEO: Pat and I made a video of her pizza technique because it is unusual and just the written directions will never cut it. Her way goes against conventional pizza making! I tried it many times and have had some failures, believe me! I did not accelerate the video because being slow and gentle with the dough is crucial. NO BANGING OR PUNCHING this dough! Set aside 20 minutes to watch it.
Through the years, her sisters, children, nieces, and friends have watched her make her pizza. It never comes out like hers! I hope the video helps all who are daring enough to try it! It looks and sounds very simple to make! Give it a try and let me know how you did! I am positive you will get it close to hers and love the taste! Add your favorite toppings if you like.
Freeze one half of the dough for another time or another use if you just want to make one pizza pan. Also, Pat freezes her pizzas with great success as well! Enjoy!
Makes: 24 slices
2 cups warm water, 110-115 º
2 ¼ teaspoons active dry yeast, or 1 packet
2 tablespoons sugar
1 teaspoon salt
2 tablespoons oil
5 cups flour
1 (28-ounce can) crushed tomatoes, divided
8 cloves garlic, minced, divided
1 teaspoon salt, divided
2 teaspoons oregano, divided
2/3 cup grated Romano cheese, or Parmigiano cheese, or a mixture of cheeses, divided
6 tablespoons oil, divided
1. Preheat oven to 500°.
2. With vegetable shortening, grease two 11×17-inch pans.
3. DOUGH: On your countertop lay out a dish towel and on top of the towel, put a large mixing bowl, plastic or glass, not metal.
4. Pour the warm water into the bowl and stir in the yeast.
5. Stir in the sugar.
6. Cover the bowl with plastic wrap and then 2 dish towels and let the yeast proof for 10 minutes.
7. When you see the yeast has bubbled, that means the yeast was good and it has proofed.
8. Add in the oil, salt, and flour, stir with a spoon until a sticky dough forms.
9. Use your hands to knead the dough for a few minutes or until it forms a ball.
10. Sprinkle just a little flour on the bottom and sides of the bowl, cover with plastic wrap and 2 dish towels, and let the dough rise for 1-1/2 hours.
11. Cut the risen dough in half.
12. Roll out each ball with a rolling-pin into a rectangle just a little smaller than your pan size.
13. With your hands, spread the dough in the pans to reach the edges of the pans.
14. SAUCE: Spread 1/2 can of the crushed tomatoes onto the dough in each pan.
15. Sprinkle the salt, oregano, and grated cheese, dividing these ingredients for each pan.
16. Sprinkle the divided oil on top of each pizza.
17. Then with the back of your spoon, lightly tap the pizza to meld the ingredients together a little. (After this you can add any other topping ingredients now if you wish: pepperoni, meat, vegetables, etc.)
18. Bake for 6-8 minutes, or until the pizza is bubbly on top and the crust is nice and brown.
Servings Per Recipe: 24
Amount Per Serving: 1 slice
Calories from Fat: 52
% Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 244mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 0g 0%
Protein 5g 8%
Vitamin A 0%
Vitamin C 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.