Ingredients
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2 cups all-purpose flour
1/2 cup warm water
1 teaspoon active dry yeast
1 teaspoon salt
1/3 cup corn oil
1 teaspoon pepper
1 tablespoon dry oregano flakes
1 (14 ounce) can diced tomatoes
12 ounces shredded low moisture part-skim mozzarella cheese
Preparation
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Dissolve 1 teaspoon salt in warm water. Add yeast and stir. Let bloom for 5 minutes.
Add 1/2 cup flour and mix well.
Add 3/4 flour and corn oil. Mix, combine well.
Add remaining 3/4 cup flour and knead 5 minutes.
Place in bowl, cover with moist towel to prevent dough from drying out, and let rise in warm oven for 2 hours.
Punch down, replace moist towel, and let rise for another 2 hours. Remove from oven.
Place dough on pizza stone or sheet and roll out thinly to approximately 14-15 inches across. Pinch up sides to make crust.
Puree tomatoes in blender. Spread desired amount of sauce over dough then sprinkle with salt, pepper, and oregano. Add any pizza toppings of your choice.
Top with mozzarella cheese.
Bake in 475 degree oven for 10-12 minutes. Let cool 5 minutes before slicing.
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