INGREDIENTS
2 packets
active yeast
28 oz
canned tomatoes
1/4 cup
extra virgin olive oil
2 tsp
garlic clove
2 tsp
granulated sugar
1/4 tsp
ground pepper
1 1/2 tbsp
kosher salt
1 tbsp
olive oil
1 tsp
oregano
1/4 cup
parmesan cheese
1 tbsp
sugar
1 tsp
table salt
6 1/2 cups
unbleached all purpose flour
2 3/4 cups
water
4 servings
adapted from america’s test kitchen