1 can crushed tomatoes ( 28 Oz.) [ Hunts makes a good one]
1 small onion finely chopped
1 tsp salt
1 Tbs olive oil
1/8 tsp black pepper
1 Tbs basil
1 Tbs oregano
Instructions on medium heat saute onions in the olive oil for a few minutes.
add the tomatoe sauce, salt, pepper & herbs.
stir from time to time, cooking for 20 min.Food Processor Dough:
1 cup water(room temp)
1 pack yeast
1 tablsp olive oil
1 teasp salt
+/-3 cups Breadflour (always best when using yeast)Directions:
Pour water into processor, add yeast - give a quick pulse.
Add about 1 cup breadflour, salt & oil - give a few quick pulses.
Add 1 ½ cup more breadflour & process to form a ball- adding more flour as needed. The dough should not be sticky, so adjust the flour used to get a fairly firm, smooth dough.
Remove from the processor bowl & place on a floured surface to knead it a few more times by hand.
Place the dough in a covered bowl to rise til double +/-1 ½ hours.
Remove from the bowl, punch down & form ino two balls that can be rolled out into two 12" pizzas.
( you may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients)
my last BGE bake was @ 400°F 35-40min. NotesNumber of Servings: Time to Prepare: