Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: 1 pizza)

Chewy, tender crust, rich Greek cheese, and subtly spiced tomato sauce make this a pie you'll love, too.

How to Make It

Step 1

To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 cup) bread flour, 1 cup warm water, sugar, and yeast in a bowl; let stand for 15 minutes.

Step 2

Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 5 ounces (about 3 cups) all-purpose flour, remaining 75 ounces (about 1 cup) bread flour, and 1 teaspoon salt in a large bowl; make a well in center. Add yeast mixture, remaining 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Step 3

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

Step 4

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat, and simmer for 15 minutes or until thick. Remove from heat; discard bay leaf.

Step 5

Preheat oven to 450°.

Step 6

Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with parsley.

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Ratings & Reviews

AndreaShark's Review

September 08, 2012
I really liked the pizza crust, and the tomato topping was delicious and easy to put together. I could not find kasseri cheese anywhere, so I settled for scarmorza, (though I think I could have just as easily used mozzarella). I'm curious to see how my leftover pizzas reheat in the toaster oven. I'll probably make this again. Next time, I'll likely use the dough hook on my mixer, instead of kneading with my hands - I assume it will be very much the same.

nbaer55's Review

June 10, 2010
Haven't tried these toppings, but this is my go-to pizza dough recipe. Easy to make, and I like having the option of weighing the flours. Less chance of measuring errors. It makes 4 12-inch pizzas, and the dough freezes beautifully after the rise. I've made it many times, and it always comes out crusty and tender.

Brittiny's Review

December 15, 2009
The dough was easy to make and tastes great. Sauce is amazing. I think this would taste just as good with fresh mozzarella. Also, I love cumin, but it just didn't seem to fit here. Overall, delicious.

TanCast18's Review

September 30, 2009
Really liked this, might cut down on the cumin as the other reviewer commented. I took a major shortcut and used pre-made crust. Still delicious!

newyawk2000's Review

September 21, 2009
This was the first pizza dough I ever made and it was very easy. If you plan on eating the pizza the same day you need several hours to prepare. Otherwise I advise making the dough ahead of time. Everything came out great, the only problem is I think I killed my cheap mixer kneading the dough. The recipe is definitely a keeper.

Sandra0820's Review

September 19, 2009
This was a huge disappointment ! Allthough the dough was easy to work with, and it did indeed 'rise' exceedingly well, even when cooked, the dough was very 'doughy' and tasted like it was a huge submarine bread and very bland. Also very yeasty' tasting. Spare yourself the disappointment and use a different pizza dough recipe. Sorry, I will never make again.

rottrod's Review

September 06, 2009
I really wanted to like this recipe. The sauce looked like it had potential on paper. However, the cumin way overpowered everything. It was like eating pizza topped with chili. I served the leftover sauce over pasta and it was still not great. I re-made it with half the cumin and still wasn't impressed. I would not make it again.

TriciaS's Review

August 31, 2009
FABULOUS! Easy & sauce has SO much flavor! Even used Boboli Whole Wheat crust. Added all spices to tomato mixture & I grated the cheese. So easy & delicious!! Can't wait to eat again. Also added some shredded chicken that had leftover but not necessary.