For the dough:
For the sauce
For the toppings:


Instructions Checklist
  • In a large bowl stir together flours, yeast, salt, and sugar in a large bowl. Add 1 1/2 cups warm water (120° to 130° F). Stir vigorously with a wooden spoon until well combined. Coat the dough and surface of the bowl with the 2 teaspoons olive oil. Cover bowl tightly with plastic wrap and let rise at room temperature for at least 2 hours and in the refrigerator up to 12 hours.

  • Preheat oven to 500°F. In a blender add tomatoes, garlic, oregano, salt, and red pepper flakes. Pulse until smooth.

  • Grease the surface of a sheet pan with 1 tablespoon olive oil. Sprinkle 3 tablespoons flour over the dough and knead a few times in the bowl. Pick up the dough, gently stretch it out, and lay on the sheet pan. Press the dough until it fills the surface of the pan, or nearly so, dusting it with flour as needed to prevent sticking. If the dough isn't stretching with ease, leave it to rest 10 minutes.

  • Sprinkle mozzarella cheese over the dough, leaving a 1/2-inch border. Spoon the sauce over the cheese. Set out favorite pizza toppings, such as olives, mushrooms, peppers, salami, and cooked broccoli, and let everyone decorate their own section of the pizza.

  • Bake on a lower rack until the pizza is lightly browned and crispy along the bottom, 15 to 20 minutes. Cut into squares.


Theme: Pizza Party Friday


Place leftover pizza in an air-tight container and refrigerate for up to 3 days. Reheat in 350°F oven on a baking sheet for 15 minutes.

Nutrition Facts

406 calories; 16 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 29 mg cholesterol; 951 mg sodium. 280 mg potassium; 44 g carbohydrates; 2 g fiber; 3 g sugar; 18 g protein; 0 g trans fatty acid; 1094 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 309 mg calcium; 2 mg iron;