Pan Pizza

• 1 DOUGH
• 1 package Dry Active Yeast
• 3/4 cup Flour
• 3/4 cup Warm Water 105-110 degrees
• 2 tablespoons Olive Oil
• 1 pinch Sea Salt
• 3 1/2 cups Flour
• 1/4 cup Warm Water 105 - 110
• 1/2 cup Beer
• 1 SAUCE:
• 1 can Diced Tomatoes 14.5 oz
• 2 tablespoons Olive Oil
• 1 can Tomato Paste 6 oz
• 1 1/2 teaspoons Oregano dried
• 2 tablespoons Basil fresh
• 1 1/2 teaspoons Sugar
• 1 teaspoon Salt
• 2 teaspoons Garlic minced

1. 1. In a mixing bowl, add 1/2 cup warm water and the yeast. Stir so that the yeast dissolves. Add the flour and stir well. Cover the bowl with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour.
2. 2. Add 1/4 cup of warm water to the mixing bowl along with the beer, salt, vegetable oil, and 3 1/2 cups of flour. Mix well.
3. 3. Turn the dough out onto a well floured surface. Knead the dough until it is soft and smooth - about 8 minutes. Put the dough in a lightly floured bowl and cover it again with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour and a half.
4. 4. Dough should almost double in size. Punch the dough down and knead it for another 2 minutes on a well floured surface.
5. 5. Lightly oil a baking pan with olive oil. Roll out the dough until it is about the size of the baking pan.
6. 6. Lightly oil a baking pan with olive oil. Roll out the dough until it is about the size of the baking pan.
7. 7. Preheat the oven to 425 degrees Fahrenheit.
8. 8. Top with sauce and your favorites toppings. For the pizza pictured above, I used thinly sliced mozzarella cheese and some Parmesan cheese.
9. 9. Bake the pizza for 20 minutes or until the crust begins to turn golden brown.

dough, active yeast, flour, water, olive oil, salt, flour, water, tomatoes, olive oil, tomato paste , oregano, basil, sugar, salt, garlic

Taken from www.epicurious.com/recipes/member/views/pan-pizza-5b70e674e0d8155ea90172df (may not work)