Perfect Pizzas - Part 1 - Sauce

Ingredients

2T olive oil
2 cloves garlic, crushed
1 28 oz. can whole tomatoes
3-4 basil leaves salt & pepper

1.    Place a small sauté pan over medium-low heat, add the oil and heat until slightly warm.  Add the garlic and cook 1-2 minutes, until soft and being careful not to burn the garlic

2.    Add the tomatoes; using a wooden spoon, break the tomatoes into small pieces.  Raise the heat to medium- high.  

3.    Add the basil and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper. Sauce can be used chunky or pureed.

Continue to Part 2 of Recipe

Part 2 - Pizza Dough and Toppings

Perfect Pizzas - Part 2 - Dough

Ingredients

1 package active yeast
1½ cups water  
4 cups all-purpose flour
1½ tsp salt
2T olive oil

Toppings:
2-3 cups assorted toppings: sliced pepperoni, mushrooms, sun-dried tomatoes, olives; goat cheese, fresh mozzarella, basil leaves. pizza sauce ( see below)
¼ cup corn meal

1.    Preheat oven to 500°F.  Place pizza stone on the middle rack inside the oven.

2.    Heat the water to 110° F water

2b.  dissolve the yeast and set aside.

3.    Place the flour and salt in the bowl of a food processor and pulse a few times to mix together.

4.    With the food processor running, add the water-yeast mixture in a steady stream.  

5.    Turn off the machine and add the oil.  Pulse a few times to mix in the oil.

6.    Scrape the dough out of the bowl onto a floured board.  

7.    Gather any bits of dough and flour and quickly knead into a large ball.

8.    Cut the dough into 4 equally sized pieces.

9.     Roll each piece into a tight, smooth ball, cover with a clean dishtowel and set aside to rise until double in size, about 45 minutes.

10.    Place a ball of dough on a lightly-floured board and, using your fingertips, press it into a flat cake about ½ inch thick. 

10b.   Lift the dough and, using your hands, gently stretch and rotate the dough in a circular motion until the dough is about ¼ inch thick

11.    Sprinkle corn meal onto the peel. 

11b.  Lay the shaped pizza dough onto the peel.

12.    Top with sauce and toppings.

13.    Carefully slide the pizza off of the peel and onto the pizza stone in the oven.  Bake until the edges are crispy and underside is brown, about 6-7 minutes.

14.    Remove the pizza with the peel or spatula, place onto a cutting board and let sit 2-3 minutes before cutting.  Repeat with remaining dough.

TIPS & TRICKS

•    You can make the pizza dough and refrigerate it up to a day in advance. Just cover the towel tray with plastic wrap. When ready to use remove the tray from the refrigerator and allow to rise about 45-50 minutes.
•    Pizza sauce can be made in advance. It will last 3-4 days in refrigerator. It can also be frozen.
•    Make sure the sauce is cool before you top the dough with it. Otherwise the dough will stick to the peel.