DOUGH

2 1/2 cup all-purpose, whole wheat or pizza flour

2 1/4 tsp instant yeast

1 tbsp sweetener such as raw sugar, honey etc.

2 tbsp oil extra virgin olive oil

1 cup very warm water (between 105-110F)

1 tsp salt

SAUCE

1 can tomato sauce

2 tbsp tomato paste

3 garlic cloves, minced

1 tbsp maple syrup

1 tsp oregano

1 tsp basil

1 tbsp italian seasonings

salt and black pepper

TOPPINGS

8 oz fresh mozzarella

store-bought or homemade pesto

chili pepper flakes (optional)

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Instructions

In a mixing bowl or the bowl of stand mixer with a hook attachment, mix flour, instant yeast, sugar and salt. Mix to combine.
Then, add oil and water. Mix using the dough hook on a low speed or with a spatula until dough comes together. If the dough doesn’t stick together, add more water. If it’s too wet add a little more flour.
Knead for a few minutes on a lightly floured surface or continue with the dough hook. Your dough should be smooth and elastic. Poke it with your finger as it should slowly bounce back. Shape into a ball, place in a greased bowl and lightly grease the top of the dough. Cover and let it sit in a warm place for minimum of one hour. I like to lightly heat up an oven, turn it off and place the bowl inside. The dough should double in size.
Meanwhile, prepare the pizza sauce. In a bowl, combine tomato sauce, tomato paste, garlic, maple syrup, oregano, basil, italian seasonings, salt and pepper. Let it sit in the fridge for about 20 minutes.
Preheat oven to 450 degrees F and lightly grease two 12 inch round pans.
Transfer the dough onto a lightly floured surface, knead a few times and cut in half. Using lightly floured hands gently stretch each half into a disc. Place on prepared pans. Top with pizza sauce, dollops of pesto and fresh mozzarella. Bake for 12-14 minutes.

Notes

1. Use all-purpose, whole wheat or a specific pizza flour to make the dough. My favorite is to mix for example 1 1/2 cup all purpose and 1 cup pizza flour or whole wheat.

2. If using active dry yeast remember to dissolve them. First mix the yeast with warm water, sweetener and oil and let it stand to activate for about 5 minutes. Instant yeast can be mixed straight to the dry ingredients.

3. Use very warm water to speed up the rise time. 105-110F is the perfect temperature. Be careful not to go over 130F because that will kill the yeast.

Prep Time: 1 hour 15 mintues
Cook Time: 15 mintues