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Pizza Night

A swipe of sauce. A sprinkle of cheese. And just like that, dinner is made and everyone is happily full. 
Prep Time50 mins
Cook Time8 mins
Dough Resting Time1 d
Total Time58 mins
Course: Dinner
Cuisine: American
Keyword: Pizza
Servings: 4
Author: The Subversive Table


Pizza Dough

  • 4 cups flour
  • 1 Tbsp sugar
  • 2 1/4 tsp yeast
  • 2 tsp salt
  • 1 1/2 cups warm water
  • 1/4 cup olive oil plus more for the bowl

Marinara Sauce

  • 1 28 oz can (796 ml) whole, peeled tomatoes
  • 2 cloves garlic minced
  • 3 Tbsp olive oil
  • 1 tsp dried oregano
  • 1/4 tsp chili flakes
  • 1/2 tsp salt
  • 1 tsp sugar


  • 16 ounces cheese grated
  • 1/4 cup basil and/or Italian parsley optional


To make the dough:

  • In a food processor with the dough attachment, combine the flour, sugar, yeast, and salt.  Process a few times to combine.
  • In a measuring cup (at least 2 cups), combine warm water and olive oil.  While the food processor is running, add water mixture to the flour mixture until a rough ball forms.  Let the dough rest 2 minutes.  Then process for 30 more seconds.
  • Oil a large bowl with 1 tsp of olive oil and add the dough to the bowl.  Flip the dough over so that both sides are coated with oil.  Cover with saran wrap.  
  • If using the dough immediately, place in a warm area.  Let dough rise for about an hour, until it's doubled in size.  
  • If you have the time, let dough rest in the refrigerator for 24-48 hours.  That extra time will allow the dough to ferment and taste extra good.   

To make the marinara sauce:

  • In a large stock pot, add the olive oil and heat over medium high heat.  Add the oregano, chili flakes, and garlic.  Mix until fragrant, about 30 seconds.  
  • Add the tomatoes. Break up tomatoes with a wooden spoon or a potato masher.  Add sugar and salt.  Bring to a boil, then lower heat to a gentle simmer.  
  • Let cook for 20-25 minutes until the tomato sauce is thick and rich.  Remove from heat and set aside in a bowl. 

To make the pizzas:

  • Hand out individual pieces of parchment paper to each person and one dough ball.  Everyone should shape their dough directly on top of the parchment paper and add sauce, cheese, toppings.
  • About 30 minutes before baking and while everyone is making their pizzas, heat up the oven to 500F/260C.  
  • When it's time to bake the pizza, use a rimless baking sheet as a pizza wheel.  Slide the parchment paper and accompanying pizza onto the rimless baking sheet one by one and slide into the oven.  Two pizzas should fit in the middle rack and two pizzas should fit on the bottom rack, directly on top of the grates, for a total of 4 pizzas.
  • Lower heat to 450F/230C and bake pizzas for 8 minutes.
  • Remove from oven, one by one, with the rimless baking sheet.  Sprinkle with fresh herbs.  Let cool slightly and then cut into equal-sized wedges.  Serve with salad or vegetable crudites, if you like.  


*Be creative with toppings.  Mushrooms, bell peppers, onion, pepperoni, olives, tomatoes, etc. all make great toppings.  Also, be sure to include leftover bits from your fridge:  roasted vegetables, hot dogs, bits of leftover pork or chicken curry, etc.
**Feel free to use store-bought pizza dough and/or jarred marinara sauce if that makes things easier for you.  
***Prep time includes:  10 minutes to make the pizza dough, 30 minutes to make the marinara sauce, 10 minutes to assemble the pizza, 8 minutes to cook the pizzas.