Well-Seasoned Cookbook

flavorful recipes perfected over time

Hannah's Pizza

Hannah Szobar Konrad's Friday night favorite. Flavorful, soft pizza dough with Hannah's homemade marinara pizza sauce. Consider serving with Hannah's Sweet Potato Fries.

Ingredients for Dough:

2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)

2 tablespoons sugar

1/4 cup extra-virgin olive oil, plus more for bowl and brushing

2 teaspoons kosher salt

4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

Directions for Dough:

1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.

3. Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Hannah’s Pizza Sauce:

1 (28 oz) can crushed tomatoes

2 1/2 tsp. basil

2 tsp. oregano

1 1/2 tsp garlic powder or garlic granules

1/2 tsp. thyme

Salt and pepper to taste

Mix ingredients together. Use immediately on pizza crust or store in fridge until ready.

*May substitute sliced fresh tomatoes for canned crushed tomatoes. Cook down the fresh tomatoes with the herbs into a sauce consistency. May puree if desired for thinner, spreadable consistency.

Pizza Toppings:

1 lb pork sausage, cooked

Chunk pineapple

Mushrooms

Frozen broccoli florets (thawed)

Cheese (colby, cheddar and/or mozzarella)

Black olives

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