Level of Struggle: Easy
Ok. We'll admit it: this pizza sauce recipe is almost exactly the same as the sauce in the Struggle Pasta recipe. And you know what? That's what makes them both Strugglecalifragilisticexpialidocius. Beyond suggesting a cheese blend, we've left the toppings to your own preferences. You want a BBQ anchovy roasted corn pizza,? Go for it, you psycho. Also: while making your own pizza dough is super easy and a total boss move, we can also fully endorse stopping by your local pizzeria and buying fresh dough from the pros...or buying a crust from the gro-sto. Like Abraham Lincoln said when he sailed around the world: "The fun of pizza is in the making of it."
A note on pans —
While we stan cast iron pans, you can literally use literally any literally metal pan in your arsenal. Just stay away from ceramic or glass unless you like fli-floppity pizza crust.
Another note on pans —
If you use a heavy cast iron pan, put it on a hot stove eye for a few minutes right after you pull your 'za out of the oven. You'll get some extra necessary crisp on your crust.
Lie to your friends about all the work you had to do.
- 2 cups of cherry tomatoes
- at least 4 cloves of garlic, smashed or sliced or minced
- a healthy pinch of salt
- a small glug of olive oil
- a big glug of your fav Struggle Bus flavor
- 3 1/3 cups bread flour (AP is fine, too) + more for dusting
- 1 1/2 cups of good water
- Packet of active dry yeast (7g)
- pinch of sea salt
- splash of oil
- 1 oz Fresh mozzarella torn into chunky strips
- 1/2 oz hard cheese (pecorino romano or parmesan) grated from the block
- dried oregano (ok, it's not a cheese, but you'll see what we're up to)
Peel and smash your garlic cloves, then dump everything into a bowl. Therapeutically crush all the tomatoes with your hands. Tear them apart with your fingers. Pinch them. Stop when you wanna. Your sauce is ready.
Add flour, water, salt, yeast, and oil to a large bowl and play with it until it's all wet and sticky and shaggy. Cover it with plastic and let it rise until it's twice as big. That's it. Pro tip: let it rise super slowly in the fridge for a few days and you'll get some really amazing sourdoughy, beer-like flavors in your crust.
Crank your oven as high as it will go.
Divide your dough in halfsies.
Generously oil your favorite METAL pan and plop one of your dough halfsies in there.
Gently, sensuously mush the dough with your fingers, stretching it out a little at a time until it takes up all the pan space. If you tear a hole in your dough, just pinch it back together and keep doing your thing. Stab the your dough a few times with a fork to promote...something. Please note that irregularly shaped pizzas taste better.
Spoon a decent amount of sauce onto the dough, then use the back of the exact same spoon (!) to spread it around. We go all the way to the edge sometimes, but you do you.
Tear your mozzarella into chunks and strips and shreds and ploop them onto your pizza. Then grate your hard cheese over the top of everything. You can also do this in reverse order, but you may tear a hole in space-time.
Add your fav toppings, then hit the whole shebang with some more grates (grates?) of the hard cheese.
Dust it with some dried oregano for that big city feel and throw that sucker in the oven.
Bake for 15-20 minutes or until everything is nice and bubbly and melty.
Cut and serve!