The Easy Pizza That Anyone Can Make

By Sip and Feast · 90 min

Ingredients

Instructions

1. Mix the flour, yeast, salt and sugar in a large bowl. Add the cold water a little at a time and mix to a dry, rough mass.
2. Pour the olive oil over the dough and mix again, scraping any residue from the sides. Turn the shaggy dough onto a work surface.
3. Knead for 5-7 minutes. If the dough is too sticky, cover it with an inverted bowl and rest it 20-30 minutes before kneading again, for at least 5 minutes of kneading in total.
4. Divide into 2 equal portions and shape each into a smooth ball by pulling the dough towards its end. Pinch the seam closed, place each ball seam-side down in an oiled bowl, cover tightly and refrigerate for at least 12 and ideally 24 hours.
5. Remove the dough balls from the fridge 2 hours before using, leaving them in their bowls.
6. Preheat the oven to 500°F. Set one rack on the lowest level and one on the second-highest level.
7. Oil each 10-inch bar pan with 1 1/2 tablespoons oil and 1 1/2 tablespoons melted butter, including the sides. Press a dough ball out to the edges of the pan, resting 20-30 minutes under plastic wrap if it springs back. Dock the dough with a fork.
8. Strain the crushed tomatoes for 3 minutes and discard the liquid. Season with salt to taste, and blend if you want a smooth sauce.
9. Spread a layer of sauce over each pizza, sprinkle with oregano and top with all the cheese.
10. Bake on the lowest rack for 8 minutes and check. If golden and crisp, move the pans to the second-highest rack and bake 5-8 minutes more until nicely browned and cooked through. If still pale after 8 minutes, keep them on the lowest rack for the full time.

Summarized from Sip and Feast's video. Watch it for the details.

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