Red Jalapeño Pizza Dough

2 pizza doughs

Adapted from Savor the Best

 • 7 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
    • 1 yeast package, or 1 cup sourdough starter
    • 1/2 cup warm water
    • 2 1/2 cups all-purpose flour
 • 1 tsp. salt
1. Add all ingredients into a mixing bowl and stir well to combine. Turn the dough onto a floured counter and knead for 8 to 10 minutes, or in a stand mixer with a dough hook until smooth.
2. Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap.
3. Set aside for 2 to 4 hours until it is doubled in size.
4. Divide the dough in half and place 3 1/2 tbsp. Red Jalapeño Puree onto each disk. Kneed to combine and shape each piece into 2 round pizza disks about 12 inches in diameter. Place the shaped dough on either parchment paper or a well-oiled baking pan.
5. Cover and let rest for 30 minutes to 1 hour or until the dough rises to the thickness you like. Toward the end of the rest period, preheat the oven to 500°F.
6. For a thin crust pizza, add Red Jalapeno Pizza Sauce and the toppings and bake for 7 to 10 minutes, for thicker crust bake the crust for 12 minutes before adding the Red Jalapeno Pizza Sauce and toppings. Bake for another 10-15 minutes.