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Patsy's Pizza

Pizza with a perfect crust, and a very simple tasty sauce and grated cheese. Patsy has a unique way to make the dough!
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Prep Time30 mins
Cook Time8 mins
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 24
Calories: 167


  • two 11x17-inch pans


  • 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
  • cup Romano cheese grated, or Parmigiano cheese, or a mixture of cheeses, divided
  • 6 tablespoons oil divided


  • 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.


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!  
Calories: 167kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 272mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg