THE CRUST
I make my dough in the bread machine. All I have to do is dump it into the bread machine and it does the work. 1 cup plus 2 Tablespoons water
2 Tablespoons Olive Oil
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 package quick active dry yeast (2 1/2 teaspoons)
Yields: 2 pizza crusts
I usually start the dough at 3:00 so that it's ready in time for dinner.
Divide dough in half. Grease 2 cookie sheets. With floured fingers pat out dough however you want your pizzas. Bake at 400 for 18 to 20 minutes. (I have been cooking the crust for about 10 minutes, take it out and put toppings on. Start with the cheese first so that the cheese doesn't burn).
You can use the dough for cheesebread. I melt some butter, add garlic powder and rosemary! (Adding sharp shredded cheddar under the mozzerella gives it a good flavor).
I use this same base when making lasagne. It's my basic "red sauce." I dislike the red sauce in the can. I've always hated red sauce. But this I love and tastes nothing like the canned stuff. For pizza, I don't usually cook it in the crock pot for a few hours, but you can to fuse the flavors.
RED SAUCE: (I kinda guess at these amounts because I'm using the lasagne recipe, but I'm not really making as much as I would with the lasagne)
1 Tablespoon Olive Oil
1/4 to 1/2 cup chopped onion (I prefer yellow onions because they're sweeter)
1 clove garlic chopped
1/2 teaspoon dried oregano
1/8 teaspoon dried crushed red pepper
1 Tablespoon Tomato paste
1 Tablespoon chopped Basil
3 or 4 Tomatos chopped
Chop the onion and caramalize the onions in the Olive Oil. Add the rest of the ingredients. Heat.
Add the rest of the pizza toppings you like!
Tip: I put the cheese under the pepperoni - so that the cheese doesn't burn
