Pizza Sauce and Dough

• Serves: 2 12" pizzas (serves 4-6)

• Contributor: MikeCrute

Sauce Ingredients

• 16-20 oz crushed tomatoes with peppers and garlic
• 1 clove garlic
• 2T Italian seasoning

Blend all ingredients until smooth and simmer for 30 minutes until the sauce thickens.

Dough Ingredients

• 4c bread flour
• 2t sugar
• 2.25t yeast (one packet)
• 2t kosher salt
• 1.5c warm water (~110 degrees)
• 2T olive oil
• 0.5c corn meal

Instructions

1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
4. Grease a large bowl with 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
5. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
6. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

The dough can be kept in the refrigerator for a day or two and used later.

Baking Instructions

The trick to baking pizza is heat, place a rack in the middle of the oven and pre-heat the oven to 550+ degrees.

1. Sprinkle work surface with 1/2 cup of corn meal
2. Roll the dough onto the cornmeal until it forms a 12" circle
3. Place the dough on a pan, I've found pizza pans with holes in the bottom work best for this
4. Decorate the pie
5. Bake for 10 minutes for a crispy crust, 8-9 minutes for a medium crust or 6-7 minutes for a chewy crust.

Nutrition facts assume dough, sauce and 2 cups of mozzarella cheese per pizza; no other toppings are counted.

CategoryRecipesDinner