Although I am allergic to Italian seasonings, I will not let that stop me from enjoying my favorite foods. Pizza is one of them! Like most of my recipes that I have had to figure out how to recreate, this one was a challenge. I wanted it to taste like I was using Italian seasonings. From peoples’ reaction when they realize there are no Italian seasonings in it, I have succeeded beautifully! While in the process of trying to figure out a great pizza sauce, I created an oil sauce that we love just as much! So, I decided to let you try both sauces and let me know which you prefer!
2 1/4 tsp (one packet) Active dry yeast
1 cup Warm water (110 -115 degrees)
1 tsp Sugar
1 tsp Salt
2 tbs Oil
3 1/2 cups Flour (I used unbleached flour)
Dissolve yeast in the warm water.
Add sugar, salt, oil to the yeast.
Add the flour and knead until it forms a dough ball.
Let dough rise for 30 minutes (dough will double in size)
Punch down the dough. My family fights over who gets to punch it!
Add garlic, salt, pepper, parsley, dill and cilantro to the dough.
Kneading until completely worked in.
Begin to knead and work with the dough until you get it into the shape and thickness you want for your pizza crust. I use my finger tips a lot for this process. Know that when you bake the pizza the crust will rise. If you want deep dish, leave it thicker. Thin crust your preference? Work the dough to a thinner crust.
Once you get the shape and thickness of the crust all worked out, it is time to pick your sauce….