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 What you need:

2 C. warm tap water

2 T. SAF instant yeast (I keep a 1 pound bag in the freezer)

2 T. sugar

1 T.Olive oil


1 tsp. Salt

4 – 5 C. All-purpose flour

Melted butter for brushing, approx. 2 T.


Place  water, yeast, sugar and oil in a food processor fitted with a dough hook. Allow the yeast to ferment (foam) for 5 to 6 minutes.(Note: Even though I use instant yeast, I still wait for it to foam just to make sure the yeast is still alive.) Add the flour to the bowl, starting at 4°C, and stir until it starts to dissolve. from the side of the bowl.


Stop the mixer and touch the dough to see how it feels. If it feels very sticky, add a little more flour. If it doesn’t feel sticky, don’t add more flour (this depends on the humidity where you live).Place the dough on a floured work surface and let it rest for 2-3 minutes.

Form into a ball and place in a lightly greased bowl, sprinkle about a teaspoon on top. Pour some olive oil over it and rub until the dough is covered. Cover with a kitchen towel and allow to double in volume. Punch out the dough and knead it a few more times, put it back in the bowl and let it rise again.Punch out the dough, cut it in half and roll it out to the desired thickness. Prepare your pizza pan with a thin layer of cooking spray and some yellow cornmeal on the pan. Pour the dough into the mold and cover it with the sauce and your favorite ingredients. Bake in  450 degree oven for 8-10 minutes. Before serving, brush the edges with a little melted butter.Para Salsa:

15 oz. Can Salsa de Tomate

6 oz. Can Pasta de Tomate

1 CDTA. Oregano Seco


1 1/2 CDTA. albahaca seca

1 1/2 cdta.minced garlic

1/4 tsp. Sugar

1 tsp. smoked paprika

1/2 tsp. Onion powder


Mix all ingredients in a small pot. Let simmer for 15 minutes.Let cool down. It will last up to 1 week.

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