Cookbook:Thick-Crust Pizza

Ingredients

 * 1 can (12 oz) tuttorosso tomato sauce
 * 1 teaspoon sugar
 * 1 teaspoon salt
 * ¼ teaspoon pepper
 * 1 teaspoon dried parsley
 * 1 teaspoon dried basil
 * 1 tablespoon crushed garlic
 * ¼ teaspoon dried oregano
 * 2 packets (14 g / 4½ teaspoon) active dry yeast
 * 2 ½ cups warm water
 * 6+ cups all-purpose flour
 * 2–3 tablespoons vegetable oil
 * Mozzarella cheese, shredded
 * Various toppings (e.g. pepperoni, onions, peppers)

Sauce

 * 1) Pour can of tomato sauce into a mixing bowl.
 * 2) Add sugar, salt, pepper, parsley, basil, oregano, and crushed garlic to bowl.
 * 3) Stir, and set aside.

Dough

 * 1) Mix yeast with warm water. Stir to combine.
 * 2) Pour yeast/water mixture into bowl containing 5 cups flour. Stir.
 * 3) Spread out parchment paper, and sprinkle with flour. Transfer dough from mixing bowl onto parchment paper. Knead. Repeatedly add more flour until dough feels fairly dry and consistent.
 * 4) Sprinkle bowl with flour. Roll dough into a ball, sprinkle outside with flour, and put into bowl.
 * 5) Cover bowl with a towel. Let stand for 2 hours to rise.

Cooking

 * 1) Preheat oven to 350–375°F.
 * 2) Coat bottom and sides of aluminum pan with vegetable oil (about 2–3 tablespoons).
 * 3) Lay out parchment paper, and sprinkle a layer of flour on top.
 * 4) Flatten dough on parchment paper using rolling pin.
 * 5) Put dough in pan.
 * 6) Make ridge around outside of dough for the crust.
 * 7) Spread the prepared sauce over the dough. Scatter the mozzarella and toppings over the sauce.
 * 8) Bake in the preheated oven for 30 minutes, until cheese is melted and crust is browned and cooked through.
 * 9) Slice and serve.