Ingredients

• 2.25 teaspoons dry active yeast , 1 packet
• 1.5 teaspoons white sugar
• 1 cup water , 41 degrees C
• 3.67 cups bread flour
• 1.5 teaspoons kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons corn oil or other vegetable oil

Instructions

1. 1 Stir yeast, sugar, and water together in a bowl; let sit for about 10 minutes.
2. 2 Stir in flour and mix until a dry, shaggy dough forms. Add salt, butter, and 2 tablespoons oil and mix to combine.
3. 3 Knead with your hands in the bowl until dough comes together, then turn out onto the counter and continue to knead until a stiff but smooth dough forms, about 1 to 2 minutes.
4. 4 Return dough to the bowl; rub the surface of the dough with a small amount of oil. Cover the bowl and let dough rise in a warm place until doubled in size, up to 6 hours. Alternately, place dough in the refrigerator to rise overnight.
5. 5 Meanwhile, make the pizza sauce. Blend San Marzano tomatoes until smooth using a stick blender or in the jar of an electric blender. Measure out 1 1/2 cups of the tomato puree and place into a bowl. Stir in 1 teaspoon kosher salt, dried oregano, and cayenne pepper. Refrigerate until ready to make the pizzas.
6. 6 Preheat the oven to 500 degrees F (260 degrees C). Drizzle 1 1/2 to 2 tablespoons oil into a 10- to 12-inch pizza pan.
7. 7 Divide dough into 4 pieces and roll into balls. Keep dough covered when not using. Press 1 dough ball into a round disc and place on the prepared pizza pan. Press and stretch dough flat, almost all the way to the edge of the pan. Poke the dough all over with a fork.
8. 8 Once the dough is properly punctured, top with about 1/3 cup sauce, spreading all the way to the edge of dough. Top the entire surface with 2 ounces each of Cheddar cheese and Monterey Jack cheese.
9. 9 Bake in the preheated oven until cheese is bubbling and bottom of pizza is browned, 10 to 12 minutes. Repeat with remaining ingredients to make 3 more pizzas.

Nutrition per serving