Pizza Sauce and Pizza Dough

Submitted by Rinshinomori

"Wow, I've been making this anytime we crave pizza for almost 20+ years. My brother and my SIL gave us a Christmas gift 20+ years ago which contained all the fixings for making pizza including recipes written in red and white checkered sheets. I still have the sheets tucked safely away but they are now very hard to read and the paper is very fragile looking. I copied the recipes to several places - one in my computer recipe database and another handwritten on 4 x 6 in card and now to here for safekeeping. The original recipe had all semolina flour for the dough and I've made them that way as well as combination semolina flour/regular flour and all regular flour. Use whichever flour you prefer. The semolina flour is harder to handle but it does make crispier crust. You will not use all the sauce on 1 pizza. Freeze whatever portion left from making one pizza. I usually double the dough and bake two pizzas. There is enough sauce for about 4 pizzas. I freeze unused sauce. Use pizza pan about 12 inches round. Posted on: 5/18/08"

 

• Ready In: 1hr 55mins
• Ingredients: 14
• Yields: 1 pizza

ingredients

• For the Sauce

• 453.59 g can plum tomatoes, chopped very finely
• 2 garlic cloves, minced
• 59.16 ml olive oil
• 9.85 ml oregano
• 29.58 ml tomato paste
• sugar (to taste usually 1-2 tsp)
• 2.46 ml salt (to taste)

• For the Dough

• 354.88 ml flour (see description above for type of flour)
• 4.92 ml salt
• 4.92 ml yeast
• 2.46 ml honey
• 14.79 ml olive oil
• 118.29 ml water
• olive oil (for brushing over pizza dough)

directions

1. For Sauce:

2. If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or use immersion blender for 10 - 20 seconds.
3. Lightly cook garlic in olive oil. Add all ingredients and simmer for about 45 minutes. You will not use all the sauce for 1 pizza. Freeze the rest for later use.

4. For Dough:

5. Combine yeast, lukewarm water and honey in a small bowl. This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes.
6. Combine yeast mixture, flour, salt, and olive oil and use bread hook for easy preparation. Knead until satiny smooth. Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours.
7. Or knead for 10 minutes or until smooth. Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours.
8. Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours.
9. Roll out to fit the pizza pan about 12 inches round. Brush with some olive oil and then spoon on pizza sauce. Use whatever fixings you like on top and bake 425 F degrees oven for about 20 to 25 minutes. Every oven is different so check often to make sure they don't burn and bake until done.