By: Chef Jason – BVI Aggressor

Pizza Dough

1 lbs. ap flour

1 cup warm water

¼ cup olive oil

1 table spoon yeast

1 table spoon salt

2 table spoon sugar

In bowl of stand mixer add flour. Wisk yeast, salt, sugar and olive oil in with water. Add water mix in with flour and mix on low until you have a consistent dough ball. Around 5 min. Do not over mix. Place dough in a floured bowl and cover with kitchen towel for around an hour to proof. Makes 2 12-inch pizzas.


2 16 oz cans tomato sauce

1 table spoon tomato paste

1 small red onion

5 cloves garlic

½ cup olive oil

1 table spoon oregano

1 table spoon basil

1 tea spoon crushed red peppers

Add onion, garlic, tomato paste and olive oil to blender and blend. Sauté the mixture until garlic is fragrant, about 5 min. Add mixture to the tomato sauce and mix in oregano basil and crushed red peppers.


Preheat oven to its highest setting. Stretch dough into a 12-inch round on a greased baking sheet. With a fork perforate entire pizza to stop any bubbles from forming. Brush entire pizza with olive oil. Starting in the middle and working your way-out ladle on the sauce stopping about ½ an inch from the edge. Add any desired topping and top with fresh mozzarella cheese. Cook around 10 min. depending on the temp of the oven you are using, or until all cheese is melted and crust is golden brown. Slice and serve.

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