Pizza

by

Pizza

This is the simple recipe my college roommate and I used to make.

Italian

Crust

  1. Place the water in a 2 quart mixing bowl and sprinkle the yeast over the top. Mix until fully dissolved. Stir in half the flour and all the oil and salt. Using a wooden spoon, mix well and gradually add the rest of the flour.
  2. The dough will be a sticky mass. When it begins to stick together and come away from the sides of the bowl, turn it out onto a floured surface and begin to knead.
  3. Kneed the dough until it is no longer sticky. Place it in a clean 2-3 quart bowl which has been lightly oiled. Roll the dough ball around the bowl until the balls surface is also coated with oil. Cover the top of the bowl and let it stand in a warm place for 1.5 to 2 hours or until it doubles in size. Now is a good time to start on the sauce!
  4. Uncover the bowl and punch down the dough. If you would like, you may let the dough rise and punch it down an additional time. This will produce a finer textured crust.
  5. Place the dough on a flowered surface and cut it in half. Roll each half into a circle slightly larger than your pizza pan. Let the dough “relax” for a minute or two then transfer it to a pizza pan lightly oiled and sprinkled with corn meal.

Sauce

  1. In a 2 or 3 quart saucepan, lightly sauté the onions in the olive oil over medium heat until translucent.
  2. Coarsely chop tomatoes, then add the tomatoes and puree to the sautéed onions. Add the garlic and seasonings and bring to a simmer.
  3. Stir occasionally to prevent sticking to the bottom of the pan and burning.
  4. Lower the heat and simmer the sauce uncovered for at least 30 minutes.

Final Assembly

  1. Preheat the oven to 450°F.
  2. You know how this works. Put the sauce on the dough. Put a half a pound of cheese on each pie over the sauce. Put your toppings on the cheese.
  3. Bake for 20 minute or until the crust is golden.