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1
Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook.
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2
While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes.
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3
Turn machine off.
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4
Pour oil down inside of bowl.
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5
Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil.
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6
Cover bowl with plastic wrap.
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7
Let rise in warm spot until doubled in bulk, about 2 hours.
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8
Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl.
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9
Using your hands, crush the tomatoes.
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10
Press all juices into bowl.
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11
Set crushed tomatoes aside.
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12
Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes.
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13
Add crushed tomatoes to sauce.
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14
Cool to room temperature.
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15
Toppings: Slice some vegetables.
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16
Skewer onion slices to keep them together.
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17
Brush vegetable slices with olive oil.
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18
Sprinkle with salt and pepper.
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19
Place vegetables on hot grill pan.
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20
When done, set aside.
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21
Assembly: Preheat your oven to highest setting, 500 or 550 degrees.
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22
If using a pizza stone, preheat oven 1 hour ahead.
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23
Punch dough down, cut in half.
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24
On generously floured work surface, place one half of dough.
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25
By hand, form dough loosely into a ball, stretch into a circle.
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26
Using a floured rolling pin, roll dough into large circle until very thin.
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27
Don't worry if your circle isn't perfect.
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28
If you get a hole, pinch edges back together.
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29
To prevent dough from sticking to counter, turn it over and add flour as needed.
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30
Transfer dough to pizza peel sprinkled with cornmeal.
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31
Ladle tomato sauce on pizza dough.
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32
Add assorted vegetables.
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33
Bake 10 to 12 minutes or until golden.
