Sauce:
28 oz can whole or diced tomatoes
1 tablespoon olive oil
4 cloves garlic
1 teaspoon balsamic or red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese
Pinch of red pepper flakes
Dough:
2 cups plus 2 tablespoons all purpose flour
2 teaspoons yeast
1 teaspoon salt
2 tablespoons olive oil
3/4 cup warm water (110F)
Please see video for instructions.
I also make this in a cast iron skillet. I will show you that in the future.
I almost always use regular table salt. If I use a different type of salt, i will note that.