Vos sens en eveilS

Dough

1 cup of water
1/4 ounce yeast
3 1/4 cups of flour
1 teaspoon of salt
ground pepper or herbs to taste (optional)
1/4 cup of olive oil

In a large mixing bowl add 1 cup of warm water then the yeast and let dissolve. Add olive oil. Add half of the flour and then the salt and mix in mixer. Then continue to add the remaining flour and mix with a dough hook on the mixer. (If you do not have a mixer, this can all be mixed by hand.)

Dough should soft but not sticky. If sticky add a 1/4 cup of flour until you reach the desired consistency.  Remove dough bowl and knead for a couple of minutes. Place in bowl lightly greased with olive oil, flipping it over so it is coated with oil on both sides. Place dish towel over bowl and let rise until double in size. Stick finger into dough. If it doesn't deflate completely it is ready.

Preheat oven to 450 degrees F. Grease the pan with olive oil (a cookie sheet with a rim is fine). Remove dough from the bowl and stretch to fit the baking pan. If the dough bounces back when stretching, let it rest a few minutes and return and stretch. Repeat until the dough fits the pan. The key is not to force the dough.... Coat it with olive oil and let raise until puffy. Prick the top of the dough so that air can escape. Bake until bottom crust is light brown. Do not over-bake. (Depending on the oven, this could take 5-15 minutes.)

Sauce

1 can of tomato sauce (29 0unces)
1 can of tomato puree (29 ounces)
3 onions (20 ounces), finely chopped
6 large cloves of garlic, finely chopped
herbs like basil, oregano, parsley to taste
salt and pepper to taste (leave to the end as it may not need much salt)
olive oil

Saute onions and garlic until golden brown in a small amount of olive oil. Transfer to a small sauce pan and add puree and sauce. If using dry herbs, add to the sauce mix. If using fresh herbs, add in the last ten minutes of cooking.  Simmer for an hour, until the raw taste is gone.

There will be extra sauce which can be frozen in small containers to use as needed.

To make a pizza, simply spread a thin layer of sauce on the pizza shell, sprinkle a thin layer of grated mozzarella, then add toppings and another thin layer of cheese.  Bake at 500 degrees F until the cheese is melted. Cut and serve. Leftovers can be frozen

Recettes de Mary Jane Goblow
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