3 1/2 to 4 cups bread flour, plus more for rolling
(Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon Garlic
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, garlic, yeast and kosher salt in the bowl of a stand mixer and combine (you can use all ar, power for this if you’re beasting like that. Little guys like me, not so much). While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 20 minutes.
Growing up, my Grandma used to beat us if we made noise while her dough was rising. I’m not placing any scientific validity behind that claim, but have at it if you want.
Two Cloves of Garlic
(You could also use horseradish sauce instead of using the tomatoes. Mind you, some people have a thing against horseradish sauce… I think it’s better.)
USE A FOOD PROCESSOR!!!!
(If you are using Horseradish Sauce, no need for a food processor. Just mix and fold the other ingredients in.)
Place the tomatoes in the processor and turn it on. Add the basil, cilantro, white Onion, Oregano, and garlic. Add olive oil until the consistency resembles a balsamic vinegar. Once there, taste it. If the salt content is not to your liking, and some. It should taste very fresh and earthy with a lil tiny bit of salt flavor. Slowly add the sriracha. The combo of sweet, salty and spicy should not over power each other. Sorta like three gang leaders forming a truce.
Once the flavors are right, place all the sauce into a small pot and turn the heat to medium low/low
(MAKE SURE YOU DON”T BOIL IT!)
Stir it and watch it. The heat is there to bring out more flavor.
With that on the heat, roll your dough out.
Once your dough is rolled out, place it in the oven Preheated at 325. Wait until the dough is slightly brown at the top. Don’t forget about your sauce.
Take the dough out, put your sauce on it.
Here’s Where it Gets Good
I use kail or spiniach. Sometimes I use both.
Layer that on the Pizza. You can use any type of cheese, veggies, whatever.
For the sake of argument, I usually use Spinach as the bed. Lay some avocado on top of that. Add mushrooms, red and green peppers, and if I’m feeling it, add a lil spice with a jalapeno. Finally, I layer the top with parmesan chesse and place it back in the oven. I keep an eye on it until the cheese melts. Once that happens, it’s done.