Recipe:

1 tsp sugar

1 cup warm water

2 1/4 tsp yeast

2 1/2 cup flour

1 tsp salt

1 tbsp Italian seasoning (optional)

4 tbsp olive oil

Instructions:

Proofing The Yeast

In a bowl add the sugar, ½ cup of warm water and one packet of active dry yeast and stir. This can be done right in the base of a stand mixer or in a separate bowl. Allow the yeast to set for 10 minutes.

Mixing The Pizza Dough

Mix together the flour, salt and Italian seasoning blend (optional) until combined. Add the flour mixture to the yeast mixture. Add 3 tablespoons of the olive oil and an additional ½ cup of warm water on top to the dough mixture.

Start the mixer or food processor with the dough attachment. Mix until the flour combines, about a minute. Turn the speed up on the mixer to medium high and mix for a full five minutes. The dough should pull away from the bowl and be stretchy when you are done

Letting The Dough Rise

Add a tablespoon of olive oil to a heatproof bowl. With a silicone brush, brush the oil in a thin layer all over the inside of the bowl. Transfer the dough to the bowl and cover with a clean kitchen towel. Place the dough in a warm place near the stove as it warms up, and allow it to rise for 30 minutes.

Stretching The Dough

Add a light handful of flour to a clean surface your rolling pin, and a sprinkle of flour to the dough. Kneed the dough just a few times by gently stretching the dough, folding it in half and then digging the heels of your hand into the dough. Just a couple of quick kneads will help you start stretching the dough and adding flour if it is too sticky. Then start rolling and streching the dough to use with your favorite recipe.

To Make Pizza

Preheat the oven to 450 degrees. Oil the pan or add a handful of cornmeal evenly to the pan for a crunchy bottom that doesn’t stick to the pan.

Keep stretching the dough until it is about 12 inches across. If a hole develops you can pinch the dough back together, or even reroll it into a ball and try to stretch the dough again until you have a 12 inch wide circle.

Cover with toppings then bake for 10-12 minutes or until the pizza is golden brown on the outside and fully cooked in the center.

Homemade Pizza Sauce

Ingredients:

1 (28-ounce) can whole tomatoes

2 tablespoons olive oil

¼ cup grated onions (or finely minced)

3/4 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

3 cloves garlic, pressed

2 teaspoons sugar

1 teaspoon kosher salt

Instruction:

TOMATOES: Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid.

AROMATICS: In a medium saucepan placed over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow them to cook for 3-4 minutes, stirring frequently so nothing sticks or burns. Add garlic and continue to cook for another 30 seconds to a minute.

SIMMER: Add the prepared tomatoes along with the sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers.

Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.