How do you cook Roncadin Pizza?

For the Dough:

Ingredients

- 2 1/4 tsp quick rising (instant) yeast

- 1 1/2 cup lukewarm water (not too hot - the yeast will die)

- 2 tsp sugar

- 3 tsp olive oil

- 2 3/4 cups bread flour

- 2 tsp salt

Instructions

- In a medium bowl, combine the warm water and sugar. Stir to dissolve the sugar and let stand for about 5 minutes, until the yeast mixture is frothy.

- Add the yeast to a large bowl of a stand mixer. Add in the olive oil and stir to combine.

- Add in the flour and salt. Use the paddle attachment to mix until the dough forms a ball and begins to pull away from the sides of the bowl, 2-3 minutes.

- Turn the dough onto a lightly floured surface and knead with your hands for about 5 minutes, or until the dough is smooth and elastic. Form the dough into a ball, grease a large bowl with cooking spray, then place the dough in the bowl and turn it to coat all over with the grease.

- Cover the dough with plastic wrap or a damp cloth, and let it rise until doubled in size, in a warm place, about 1-1.5 hours.

- After it has risen, deflate the dough by punching it down.

- Divide the dough into two equal halves and let rest for 15-20 minutes, covered with a dish towel.

- Take one half and stretch it out with your fingers into a 12-inch circle, or roll it out on a lightly floured surface.

For the Roncadin Pizza Sauce:

Ingredients

- 3 Tablespoons olive oil

- 10oz can of crushed tomatoes

- 2 Tbsp tomato paste

- 1 tsp crushed oregano

- 2 tsp minced fresh basil

- Salt and pepper to taste

Instructions

- Combine all ingredients in a medium bowl. Stir until well blended. Sauce may need to be drained if not thick enough.

For Assembling and Cooking the Pizza:

- Top your stretched dough with the Roncadin Pizza Sauce, leaving a 1/2 inch border around the edges.

- Add your desired toppings (shredded mozzarella, pepperoni, mushrooms, onions, etc.).

- Preheat the oven to 550 degrees F(if possible) or the highest setting your oven reaches.

- Bake the pizza for 6-8 minutes, until the crust is golden brown and the cheese is melted and bubbly.

- Let the pizza cool for a few minutes before slicing and serving.