A crisp-yet-fluffy crust topped with a no-cook tomato sauce and melty, gooey cheese . . . welcome to pizza night.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Spray rimmed baking sheet with vegetable oil spray. Use pastry brush to evenly coat baking sheet with 2 tablespoons oil.
Place pizza dough on greased baking sheet and turn to coat with oil on both sides. Use your hands to pat and stretch dough into 10-by-6-inch rectangle. Cover with plastic wrap and let rise in warm place until bubbly and doubled in size, 1 to 1½ hours.
Use your hands to gently pat and stretch dough into corners of baking sheet. Cover loosely with plastic wrap and let rise in warm place until puffy, about 45 minutes.
While dough rises, adjust oven rack to lowest position and heat oven to 450 degrees. Set colander in sink. Pour tomatoes into colander. Shake colander and drain well.
Transfer drained tomatoes to food processor. Add remaining 1 tablespoon oil, garlic, vinegar, oregano, salt, and pepper. Lock lid into place. Process mixture until smooth, about 30 seconds. Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer sauce to medium bowl.
When dough is ready, spoon sauce over dough and use back of spoon to spread into even layer, leaving ½-inch border around edges. Evenly sprinkle mozzarella and Parmesan cheeses over top of sauce.
Place baking sheet in oven and bake until cheeses are well browned and bubbling, 15 to 20 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pizza cool for 5 minutes.
Yeast is a living, single-celled organism. It’s actually a microscopic fungus! You buy yeast in small packets at the grocery store. The yeast is “sleeping.” Mixing the yeast with a liquid (usually water) wakes up the yeast so it can turn flour into bread dough. So how exactly does that work? Yeast feeds on the starches in the flour and produces carbon dioxide in the process. Carbon dioxide causes the dough to rise, much like blowing air into chewing gum to make a bubble. All those tiny holes inside a loaf of chewy rustic bread? That’s the handiwork of the yeast. Instant yeast (sometimes labeled rapid-rise yeast) is the most reliable option for home bakers. Keep yeast in the refrigerator and check package dates—old yeast won’t work.