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1 ½ lbs. Claro's fresh pizza dough Olive oil
2 cups crushed Italian tomatoes Sliced onions
3 cloves garlic minced Pepper to taste
Claro's Grated Romano Cheese Dry Oregano
½ lb. mozzarella cheese grated on large hole of grater 2 or 3 links Claro's Italian sausage, casings removed

Oil a 16" pizza pan with some olive oil. Roll the fresh dough out on a lightly floured surface until it is a little larger than the pizza pan. Ease it gently onto the pan and pat it into place. Rub some more olive oil on top of the dough. Top with the tomatoes, sausage, onions, garlic and spices. Bake at 400 º until lightly browned. Be sure to put it on the lowest rack in the oven. When it is half done, lightly golden, put the mozzarella & romano cheeses on top and continue baking until done.

KITCHEN HINT: The handling of Claro's Fresh Pizza Dough.....

We make fresh dough in all of our stores. It only takes 10 minutes and there is nothing like pizza made with fresh dough. Pizza dough can be kept under refrigeration for about 2 days. When you open the bag and it will sometimes smell slightly like wine, that's normal. It can be frozen, but I only recommend freezing the dough if you have no choice. When you are ready to use the dough, cut it into pieces appropriate for the pizza pan that you will be using, 1 lb. of dough fits a 12" pan nicely. Work the dough into a ball and place it on a cookie sheet lightly dusted with flour. Flour the top of the ball and cover lightly with saran or a dishtowel and place in a fairly warm place and allow to double in size. When rolling, carefully flatten ball with hands and roll lightly with rolling pin until slightly larger than pizza pan. If when rolling dough you have a problem with it shrinking back to much, you need to let it rest more before rolling it out. Your patience will pay off with a light airy pizza crust. Place rolled out dough on oiled pizza pan and top with all your favorites.

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