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Home-made Pizza Dough & Sauce

Chef ArnoldiChef Arnoldi Posts: 9
edited 10:42AM in Baking
• 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. NotesNumber of Servings: Time to Prepare:


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