Description
A recipe for making classic pizza dough and topping it with a creamy tomato vodka sauce.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
- 1/2 cup heavy cream
- 1/4 cup vodka
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Dissolve yeast and sugar in warm water in a small bowl. Let stand 5 minutes until foamy.
- In a large bowl, mix flour and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly oil a clean bowl. Place dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While dough rises, prepare the sauce. Heat a small saucepan over medium heat. Add heavy cream and bring to a simmer.
- Carefully add vodka to the simmering cream. Cook for 1 minute, stirring constantly. Remove from heat.
- Stir in crushed tomatoes, oregano, and red pepper flakes. Season with salt and pepper to taste. Set aside.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
- Punch down the risen dough. On a lightly floured surface, stretch or roll the dough into a 12-inch circle.
- Transfer dough to a lightly oiled pizza pan or parchment paper.
- Spread the vodka sauce evenly over the dough, leaving a 1-inch border.
- Sprinkle mozzarella cheese, then Parmesan cheese over the sauce.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let cool for a few minutes before slicing and serving.
Notes
- If you prefer not to use alcohol, substitute the vodka with an equal amount of chicken or vegetable broth.
- For a crispier crust, bake the dough plain for 5 minutes before adding toppings.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0.2
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 35
Keywords: vodka pizza, homemade pizza, creamy tomato sauce, easy pizza dough, Italian-American