Crust:
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1 c warm water
1 pkg yeast 1T sugar
1 1/2 tsp salt
2 T vegetable oil
1 1/4 c flour
2 more cups flour (can use whole wheat)
Combine first two ingredients in a large bowl. Dissolve. Add next four ingredients. Beat until smooth. Add remaining flour. Knead until elastic – about 5 minutes. Place in greased bowl and let rise until double – about 45 minutes. Form 2 balls. Pat and stretch to fill 2 greased pizza pans. Let rise 10 minutes. For thicker crust, make only 1.
Sauce:
Combine in saucepan:
1 small onion, chopped
2 1/2 c canned tomatoes or 2 c tomato sauce or 3 c. fresh tomatoes, chopped.
1 bay leaf
1 tsp salt
1 tsp oregano
1/2 tsp basil
a dash of pepper
1 clove garlic, minced
1 T. sugar
Bring to a boil, crushing whole tomatoes if you used them. Cover and cook slowly for 30 minutes or until sauce is slightly thick. Discard bay leaf. Pour over crust.
Bake pizza crust at 450 degrees about 7 minutes before adding sauce, cheese, and other toppings to prevent dough from getting soggy in the center. Return to oven for 20-25 minutes, or until crust is golden brown and cheese melted.
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Bon Apatite
Alice
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