1. For the dough, in small bowl, stir together the lukewarm water, yeast and sugar. 2. Let stand until foamy, 3-5 minutes. 3. Using a standing mixer, mix the flour and salt at a low speed. 4. Mix in the yeast mixture and olive oil until a shaggy dough forms. 5. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes. 6. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. 7. Punch down the dough before using. 8. Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes. 9. Preheat the oven to 400 degrees. 10. In a medium nonstick skillet, heat 1 T olive oil over medium heat. 11. Add the garlic and cook, stirring, for 1 minute. 12. Add the tomatoes, season with salt and black pepper, and cook, stirring for 1 minute more. 13. Remove from the heat and let cool for a few minutes; discard the garlic. 14. Drizzle the remaining 1 T olive oil over the dough; spoon the tomato mixture on top, leaving a 1/2-inch border. 15. Bake until golden and bubbly, about 25 minutes. 16. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese is melted, about 5 minutes. 17. Let cool in the pan for 20 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
