BASIC PIZZA SAUCE (enough for two 12 inch pizzas)
1 tablespoon olive oil
1 1/2 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 cup finely chopped yellow onion
1/2 teaspoon dried basil
Pinch of ground allspice
Salt and pepper to taste
I tablespoon parsley
1 clove garlic finely chopped
2 tablespoons tomato paste
28 ounce can crushed Italian plum tomatoes, drained
Heat oil in medium saucepan. Add onions and garlic and cook over low heat to wilt the onions and garlic.
Add remaining ingredients. Stir well, cover and simmer over low heat for 15 minutes, stir occasionally. Remove from heat. Cool before using on pizza crust.
FASTER CHEAPER PIZZA SAUCE (enough for two 12 inch pizzas)
1 tablespoon olive oil
1/4 cup dried onion bits
1 tablespoon chopped, jarred garlic
28 ounces tomato sauce
1 1/2 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon parsley
Salt and pepper to taste
Combine all ingredients in a bowl. Let set for about an hour to reconstitute the dry spices. Stir occasionally.
BASIC PIZZA DOUGH (enough for two 12 inch pizzas)
1 cup warm water
1 pkg. dry yeast
2 1/2 cups flour
2 tablespoons olive oil
1/2 teaspoon salt
Combine water and yeast in a large bowl. Add 1 1/2 cups flour and mix well. Add oil salt and remaining flour. With hands or a wooden spoon, work the ingredients together until the dough holds its shape. (Less or more flour may be needed, so add the last cup gradually.)
Place dough on a lightly floured surface and knead with the heel of your hand for five minutes, until smooth and elastic. If the dough becomes sticky, sprinkle with flour while kneading.
Place the dough in a lightly oiled bowl. Pam works well. Cover bowl with a kitchen towel and let the dough rest for 1 hour in a warm place. It will double in size.
Spray a pizza pan or baking sheet with vegetable oil. Sprinkle the surface with corn meal. Flatten dough with hands and then press into the pan. Pinch the edges up to hold toppings. Let rest for 15-20 minutes. Cover with sauce and add toppings. Bake in preheated oven at 373 degrees. Cooking time varies depending on amount of toppings. The crust will rise and so do not judge thickness of end result by the precooked thickness.