Ingredients
- 1 Tbsp extra virgin olive oil
- 2 1/4 cup all purpose flour
- 1 1/2 tsp rapid-rise or instant yeast
- 1 1/2 tsp sugar
- 1 cup water, room temperature
- 3/4 tsp salt
- 10 oz monterey jack cheese, shredded (2 1/2 cups)
- **1 cup of Tomato sauce (whatever sauce you have, add extra dry ingredients into it: 1 tsp dry oregano, 1 tsp dry basil)
Preparation
Step 1
1. Spray a 13x9 nonstick baking pan, with non-stick spray, then put the olive oil in the pan. Brush the oil all over the bottom and sides of the pan.
2. Using a stand mixer fitted with the dough hook, mix the flour, yeast and sugar on low speed, until combined, about 10 seconds. With the mixer running, slowly add the room temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down the bowl, as needed. Cover with plastic wrap and let stand for 10 minutes.
3. Add salt to the bowl and then knead on medium speed until dough forms a satiny, sticky ball that clears the sides of the bowl, 6-8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
4. Transfer dough to prepared pan, cover with plastic wrap and let rest 15 minutes. Using your well -oiled hands, press the dough into the corners of the pan. (if dough resists stretching, let dough rest for another 10 minutes) Cover with plastic wrap and let dough rise at room temperature until nearly tripled in volume and large bubbles form, 2-3 hours.
5. Adjust oven rack to lowest position and heat oven to 500 degrees F.
6. Sprinkle the monterey jack cheese evenly over the dough to the edges of the pan. Spoon three 1-inch wide strips of sauce, using 1/3 cup for each, over cheese, evenly down length of pan.
7. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board and cut into 8 pieces.