3 oz tomato paste
1 tbsp sugar
1 tsp dried basil
1/2 tsp dried oregano, plus more for sprinkling
1 tsp garlic powder
1 1/2 tsp. kosher salt, divided
2 cups + 2 tbsp. all-purpose flour
1 tsp baking powder
2 tsp olive oil
2 tsp corn syrup
1/2 cup + 2 tbsp water
4 cups shredded provel cheese, about 3/4 lb
Place a pizza stone in the oven and preheat to 550 degrees. In a medium bowl, whisk together, tomato puree, tomato paste, sugar, 1 teaspoon salt, basil, garlic powder and oregano. Set aside. In another bowl, whisk flour, remaining salt and baking powder. In a liquid measuring cup, whisk water, oil and corn syrup. Mix into flour mixture until combined. Gently knead to bring together. Split the dough in two equal pieces and roll each piece out to make a 12-inch pie. Transfer to a pizza peel covered in cornmeal. Spread half the sauce on each pizza. Cover with cheese and desired toppings. Sprinkle with a little basil, oregano and kosher salt to taste. Bake on pizza stone for 8-10 minutes until crust is crisp and cheese is melted, bubbly and golden brown. Cool for a few minutes before slicing.