Home-made Pizza Dough & Sauce

Chef Arnoldi

Ingredients

• 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&#034 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.

Notes

Number of Servings:

Time to Prepare:

MaskedMarvel

Might try is exact recipe next week, thanks! :-h

hapster

MaskedMarvel said:

Might try is exact recipe next week, thanks! :-h

You really don't like to rush into things do you? )