Lunch: Tony's Hand-Tossed Pizza Recipe | Myrecipes

Recipe by Tony Gemignani Start with a basic pizza dough recipe and a quick pizza sauce recipe to make your own hand-tossed pizza. Top with mozzarella cheese and your choice of meats, veggies and herbs.

Ingredients

Tony's pizza dough
1 1/2 cups quick pizza sauce
4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)
4 ounces meat such as thinly sliced salami or pepperoni
3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers, or pitted ripe olives
2 to 4 tablespoons seasonings such as chopped fresh jalapeño chilies or minced garlic (optional)

Instructions

Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens (see notes) or pizza pans with cooking oil spray.
Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round.
Shake excess flour from dough. Following "Tossing Tips,", included in Tony's Pizza Dough recipe, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down.
Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust.
Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500 ° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.

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