Chef Mark's Pizza

Chef Marcus

"I modified a dough recipe I found, and discovered it is a multi-use recipe. The sauce I whipped up after two months of trial and error. On top of all this, the dough can be used for other pastries, such as cheese bread, cinnamon bread, or bread bowls. My friends Kalee, Anthony, and several others, including school teachers and board members approve of this recipe."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h, 10-15 m servings
Serving size has been adjusted!
Original recipe yields 1 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. For Dough: Pour water, yeast, and sugar into medium bowl. Using whisk, combine these ingredients until it has a creamy appearance. Let mixture sit for 10 minutes. Then, add flour. Combine with yeast mixture using a big spoon (wooden is preferred, but metal will do) Dough may be sticky or excess flour will exist. If sticky, add flour & knead until moldable. If excess flour occurs, add water 1 tbsp at a time, stirring until flour combines into dough. Grease a baking sheet (size depends on size of pizza) Roll dough on floured surface, after letting it sit for ten minutes, to desired thickness. Place dough on pan coated with cornmeal. Add sauce, cheese, and desired toppings.
  2. For sauce: Pour tomato puree into small-medium bowl. Combine all spices, herbs, and cheese. Stir together with spoon in bowl. Let sit for 10 minutes, to let flavor soak in. DO NOT COOK!!!!! Spread onto pizza dough. Then, sprinkle cheese on top. It could be provolone, mozzerela, or any cheese you desire. Add toppings.
  3. For garlic crust: Melt 1/2 cup butter in small saucepan. Stir in 2 tsp. granulated garlic. Stir for 2-3 minutes. Using a pastry brush, brush garlic butter onto crust. Put pizza into oven, set at 400 degrees Fareinheit. Let bake for 20-30 minutes, or until crust turns golden brown. Pull out of oven when done. Let cool for 5-10 minutes on cooling rack. Slice up and enjoy!!!!!


Read all reviews 0

Other stories that may interest you