- 1 envelope – Active Dry Yeast
- 1 tsp – honey
- 1 cup – warm water, 105 – 115 degrees
- 3 cup – all-purpose flour
- 1 tsp – coarse salt
- 1 Tbsp – extra-virgin olive oil
- 1 – 20 oz can Crushed Tomatoes
- 1 – Medium Onion
- Salt and Pepper to taste
- 3/4 lb. Mozzarella Cheese, Coarsely Grated
In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
Turn dough out onto a clean work surface and knead by hand until dough is smooth and firm and all remaining flour has been incorporated; 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot and let rise for 30 minutes.
Once your dough has risen and doubled in size, divide dough into four portions: about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel and let rest for 15 to 20 minutes.
While your dough is rising, pour crushed tomatoes in a medium bowl. Grate onion on coarse side of grater directly into the tomatoes. Mix well. Season with salt and pepper to taste.
Preheat your oven to 400 Degrees. Oil a baking sheet with olive oil. Pat and stretch your risen dough to desired size and shape. Spread stretched dough with your sauce mixture and top with mozzarella. If you’d like, brush the exposed edge crust with olive oil. Season with salt and pepper. Allow your pizza to rest for 10 minutes.
Bake in a hot oven until pizza is golden brown; about 25 minutes. Turn pan halfway through cooking to ensure even browning. Lift pizza slightly with a broad spatula to see if bottom is sufficiently browned. Remove from oven and serve immediately with your favorite paired Trinchero wine!