Hornedfroggy's take on the Deen Brothers' Pizza

This is one of my absolute favorite pizzas. Beebe made a post on the WC board about a ‘Caprese’ pizza she was making for dinner last night and I immediately started craving it! Jamie & Bobby call for a deep-dish pizza, but I make mine as a regular flat, hand-tossed style, so if you have their cookbook and notice I don’t quote it word for word, that’s why!

The Deen Brothers’ Pizza… Hornedfroggy-style
Source: Gourmet Magazine (dough) & The Deen Bros. Cookbook – Recipes from the Road (pizza) (My changes noted in purple!)

Dough
2 to 2-1/4 c all-purpose flour
1/4 ounce package fast-acting yeast
1/2 tsp sugar
2 tbsp olive oil
1/2 tsp salt

In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1-1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water, and turn the motor off. Add the oil, 1-1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.

Pizza
1 lb ball – frozen pizza dough, thawed (I used the above dough recipe instead, made in my new processor *woo hoo!* and used it immediately)
1 lb mozzarella cheese, shredded (about 4 cups)
1 cup tomato-basil pasta sauce
1 tsp dried oregano
1 sm to md tomato, sliced

Preheat oven to 400 degrees (I baked at 375). Roll dough into a 14″ circle. Transfer dough to pan. Spread half of cheese over the dough. Spoon the tomato sauce over the cheese and top with the remaining cheese. Add the sliced tomatoes to the top. Sprinkle the oregano evenly over the cheese. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Let stand a few minutes before slicing.

My most favorite pizza!!