If you're like me, pizza is regularly rotated into your menu planning. I like to make it at home because I like to experiment with toppings and sometime with the crust. I'm always on the hunt for the perfect round crust, and prefer a square crust that can hold up to extra heavy toppings and the cast iron pan. This Brooklyn-style pizza recipe is a great go-to for New York-style pizza that oozes with cheese and sauce.
Makes 1 medium-thin 12-inch pizza
For the dough:
2/3 cup warm water (110° to 115°F)
1 teaspoon sugar or honey
1/2 (1/4-ounce) package rapid-rise or active dry yeast
1‑3/4 cups double 00 pizza flour
1/2 teaspoon salt
For the pizza:
one pizza dough (recipe included)
3 cups tomato sauce
2 cups shredded mozzarella
Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.
Preheat oven to 500 degrees.
Spray 12- to 14-inch pizza pan with nonstick spray. Press dough into pan. Spread a thick layer of sauce onto the dough. Add 1 cup of mozzarella. Add a second layer of sauce and a second layer of cheese. Bake pizza on bottom rack of oven for 12-15 minutes or until cheese is bubbly and crust is evenly browned.