FOR THE CRUST
- 330g or 2.5 C. AP FLOUR
- 4g or 1.5 tsp YEAST
- 6g or 1 tsp SALT
- 170g or 2/3c WATER
- 30g or about 2 TBPS BUTTER
(or for a gluten free version, we recommend following the America's Test Kitchen's "Best Gluten Free Pizza" dough recipe http://ow.ly/B54Z50BEHAC)
FOR THE SAUCE (you may want to make a 2X if you like it saucy)
- 1 8OZ can TOMATO SAUCE
- 40g or 2.5 TBPS TOMATO PASTE
- 1/2g or strong pinch OREGANO dry
- 5g SALT
- 10g SUGAR
Stir or Puree to combiine