Ingredients
- 1/2 Cup canned, crushed tomatoes
- 1 Cup tomato purée
- 2 Tablespoons Parmesan cheese
- 2 Teaspoons granulated sugar
- 1/2 Teaspoon vegetable oil
- 1/4 Teaspoon plus 1/8 teaspoon salt
- 1/8 Teaspoon ground black pepper
- 1/8 Tablespoon garlic powder
- 1/8 Teaspoon ground oregano
- 1/8 Teaspoon dried basil
- 1/8 Teaspoon dried marjoram
- Pinch of ground cayenne
- 2 Cups high-gluten bread flour
- 3/4 Cups warm water
- 1 Tablespoon vegetable oil
- 1 1/2 Teaspoon active dry yeast
- 1 1/2 Teaspoon sugar
- 1 Teaspoon salt
- 1 1/2 Cup shredded mozzarella cheese, plus more if needed
- 1 Tablespoon dried oregano
- 1 Tablespoon dried marjoram
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