Guys. This dough is BANANAS. Enough heft to satiate everyone at the dinner table (without complaints!) and crisp, cheesy edges punctuated by pillowy insides.  I’ve used this recipe four times since I tried it last month, securing its spot on our weekly menu and our hearts, FOR-EV-ER.

Pizza Dough recipe via King Arthur Flour

Full disclosure, the recipe reads hella high maintenance at first, but it is worth it, pinky promise.

Tomato Sauce (adapted slightly from Vero Pizza & Pasta)

4 tbsp EVOO

1 medium garlic clove, minced

14 oz. Whole Peeled San Marzano Tomatoes*

6 fresh Basil Leaves, torn

1/2 tsp Black Pepper

1 tsp Kosher Salt

Heat oil in saucepan over medium heat. Add garlic and stir till fragrant (2-3 minutes).

Add tomatoes, basil, salt and pepper. Break up tomatoes to desired texture.

Reduce heat to medium and simmer lightly, stirring frequently until desired consistency (15-20 minutes).

*Any tomatoes will do. If I have fresh tomatoes (especially near the end of their life) on hand, I’ll rough chop them and add those as well.  I opt for whole peeled San Marzano tomatoes, the sauce is a bit more rustic and makes easy for me to double the recipe (the can is 28 oz.) for reserves, as store bought tomato sauce is more expensive, and we are always in need.

Tips:

I've tried a few different cheeses, toppings, and sauces (store bought, homemade and, in a pinch tomatoes directly from a can #desperatetimes) and  even forgotten a fold or two and they have turned out beautifully each time.