DOUGH
Makes 2 large or 6 small pizzas.
In measuring cup:
1 cup warm water
(110A?)
½ teaspoon sugar
1 packet dry yeast (A?
oz)
In large bowl:
3 cups all-purpose
flour
1 tablespoon vital wheat gluten
1 tablespoon olive oil
2 teaspoonsA sugar
2 teaspoons non-iodized salt
Dissolve yeast and sugar in warm water.
Proof yeast mixture for 5 minutes or until it starts
bubbling.
* If it doesn't bubble up nicely, throw it away and
try again.
Add yeast mixture to contents of large bowl.
Mix well, adding additional warm water as needed.
Turn dough out onto well floured surface.
Knead well, adding additional flour as needed.
Place dough into greased bowl and cover for 30
minutes.
* Dough can be made ahead and refrigerated for up to
24 hours.
SAUCE
Makes 4 large or 12 small pizzas.
In sauce pan:
1 canA tomato
paste (6 oz)
2 cans tomato sauce
(15 oz)
1 tablespoon olive oil
1 bay leaf
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
Stir, bring to boil, simmer 30 minutes, remove bay
leaf, and let cool.
PIZZA
Portion dough and place on greased pans.
Spread dough, cover, and let rise for an additional
30-45 minutes.
* Don't rush dough; let it rise twice, first in bowl
and then in pans.
Add sauce, cheese, and other toppings.
* Mozzarella, provolone, fontinella, or any other
Italian cheese.
Preheat oven to 400A?.
Bake on middle oven shelf until crust is light golden
brown, about 10-15 minutes.
* Any extra sauce can be frozen.
