Patsy's Pizza

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Pizza with a perfect crust, and a very simple tasty sauce and grated cheese. Patsy has a unique way to make the dough!

5 from 1 vote

Prep Time30

Cook Time8

Course: Appetizer, Main Course

Cuisine: Italian

Servings: 24

Calories: 167

Equipment

two 11x17-inch pans

Ingredients

DOUGH
2 cups warm water 110-115 º
2 ¼ teaspoons active dry yeast or 1 packet
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
5 cups flour all purpose
SAUCE:
1 can (28 ounces) crushed tomatoes divided
8 cloves garlic minced, divided
1 teaspoon salt divided
2 teaspoons oregano divided
⅔ cup Romano cheese grated, or Parmigiano cheese, or a mixture of cheeses, divided
6 tablespoons oil divided

Instructions

Preheat oven to 500°.
With vegetable shortening, grease the bottom and sides of two 11x17-inch sheet pans.
DOUGH: On your countertop lay out a terry cloth dish towel and put a large bowl on top of the towel. Use a plastic or glass bowl, not metal. The towel keeps the bottom of the bowl warm.
Pour the warm water into the bowl and stir in the yeast.
Stir in the sugar.
Cover the bowl with plastic wrap and then 2 dish towels and let the yeast proof for 10 minutes.
When you see the yeast has bubbled, that means the yeast was good and it has proofed.
Add in the oil, salt, and flour and stir with a spoon until a sticky dough forms.
Use your hands to gently knead the dough only for a few minutes, or until it forms into a ball.
Lift the dough and sprinkle just a little flour on the bottom and sides of the bowl. Cover the bowl with plastic wrap and then with 2 dish towels, and let the dough rise for 1½ hours.
Cut the risen dough in half. Shape the halves into two balls.
Roll out each ball with a rolling-pin into a rectangle just a little smaller than your pan size.
Put a rectangle in each prepared pan. With your fingers, push and spread the dough in each pan to reach the edges of the pan, going up just a little on the sides.
SAUCE: Divide the can of tomatoes between the two pans and pour on top of the dough. With the back of a spoon, spread the tomatoes almost to the edges of the dough.
Sprinkle the salt, oregano, and grated cheese, dividing these ingredients for each pan.
Sprinkle the divided oil on top of each pizza.
Then with the back of your spoon, lightly tap the pizza sauce to meld the ingredients together a little. (After this you can add any other topping ingredients now if you wish: pepperoni, meat, vegetables, etc. If you want mozzarella, used the packaged kind. Fresh mozzarella has too much water in it. Add the mozzarella first, then any other toppings over it.)
Bake at 500° for 6-8 minutes, or until the pizza is bubbly on top and the crust is nice and brown on the bottom.

EXTRA TIP:

I think it is important to use the thinnest 11x17-inch pans you have.
When Pat travels, she brings her well-used, seasoned pans with her!

Nutrition