This recipe was inspired by the bold, slightly spicy, Sicilian thick crust pizza that was served at the local pizza joint in John Poe’s small hometown in Pennsylvania.
A soft, fluffy crust is enhanced by a bold, oregano scented sauce punched with crushed red pepper and topped with plenty of whole-milk mozzarella. Feel free to add additional toppings as you prefer.
This recipe makes one jelly roll (17x11x3/4 inch) pan OR a 9×13 inch cake pan PLUS a 9 inch round cake pan.
2 packages yeast
4 c Better Batter Gluten Free Flour
1 tsp salt
1 tsp sugar
2 1/2 – 3 c warm water
2-3 c canned tomato sauce or crushed tomatoes (we like Muir Glen)
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder or 1 very small clove garlic, crushed
1 tbsp dried oregano
1 tsp dried basil
1/4 tsp crushed red pepper
16 oz whole milk mozzarella
2-3 c desired toppings
Preheat oven to 425 degrees. and heavily oil a jelly roll pan or cake pans.
In the bowl of your electric mixer combine 2 1/2c water, sugar, salt and yeast. Let stand 5 minutes. Add flour, and beat on high speed for 3 minutes. This should resemble a silky smooth, thick batter, between cookie dough consistency and thick sour cream. Add additional water if necessary.
Spread batter into prepared pans and let rest 20 minutes.
Bake for 35 minutes or until crust is puffed and lightly browned.
Meanwhile, mix sauce ingredients in a small saucepan and simmer gently for 5-10 minutes. Let cool slightly.
Top pizza(s) with sauce and cheese, adding any additional toppings.
Lower heat to 350. Cook for an additional 15-20 minutes or until cheese is melted and lightly beginning to bubble and brown.