Pizza thanksgiving recipes

Amazing Whole Wheat Pizza Crust Recipe
Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C) * 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour
Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about
10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the
all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with
the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of
dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let
stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2
pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for
about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it
will not stretch any further. Then, drape it over both of your fists, and gently pull the edges
outward, while rotating the crust. When the circle has reached the desired size, place on a well
oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp
and golden at the edges, and cheese is melted on the top.


Basic Pizza Dough Recipe
Ingredients:
* 2 packages dry yeast
* 1 1/2 cup lukewarm water
* 4 cups flour
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 tablespoon olive oil

Directions:
Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar
and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center
of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading
motion.
If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until
dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes
in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough
again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.
When ready to use, place dough on floured counter top or table. Flatten with your hands, working
from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza
pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired
amounts. Bake in hot oven (475 to 500 degrees) until golden brown.



Basic Pizza Dough Recipe1


I ngredients:
* 4 1/2 cups Unbleached all-purpose White flour * 1 teaspoon Salt
* 1/4 cup Olive oil
* 2 packages Dry yeast
* 1 1/2 cup Warm water
* 2 teaspoons Light brown sugar
Directions:
Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure
water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the
water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!)
Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of
the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it
also.
Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands.
Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the
kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic.
Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the
dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-
free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner
pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves,
then roll each out on floured surface. A round shape may be cut out with table knife using 12"
bowl or plate as template.

Basic Pizza Dough Recipe2


Ingredients:
* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil
Directions:
In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl,
combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes.
Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky
mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working
the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the
top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the
ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1
tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or
until it has doubled in size. When the dough has risen it can be divided in half and the two pieces
formed into two balls which will later be patted into the traditional pizza shape.


Boboli Pizza Crust Recipe


Ingredients:
* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt

Directions:
Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the
ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl
covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh
ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10
minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 F for 25 minutes. May dip in olive oil.


Boboli Type Pizza Crust Recipe

Ingredients:
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* parmesan cheese to sprinkle

Directions:
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your
manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast.
Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with
parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown.
Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last
minute dinners. Good way for kids to make pizza too.

Classic Pizza Crust Recipe

Ingredients:

* 1 package active dry yeast
* 2 1/2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water
* 1 tablespoon cooking oil

Directions:
In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water
and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on
high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until
smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it
is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and
chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and
about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your
choice. Cook at 425* for 25 minutes.


Cornmeal Pizza Crust Recipe


Ingredients:

* 1 cup warm water
* 1/4 teaspoon salt -- optional
* 2 1/2 cups all-purpose flour -- divided
* 1 cup cornmeal -- plus
* 1 tablespoon cornmeal -- divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast

Directions:
Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in
order specified by owner's manual. Program basic dough cycle setting; press start. Remove dough
from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick
cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.
Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings


Deep Dish Pizza Crust Recipe


Ingredients:
* 3 cups all-purpose flour
* 1/8 cup olive oil
* 2 jumbo eggs -- room temperature
* 2 tablespoons thyme
* 1 cup warm water
* 1 package rapid rise yeast
* 2 teaspoons sugar

Directions:
Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes. In a large
bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid
into dry ingredients and mix until a soft sticky dough forms. remove dough to a lightly floured
surface and knead 5 minutes, until dough is no longer sticky.
Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 -
3 hours.
Punch dough down and place into a well oiled 12" pizza pan. using your hands, move dough
around the bottom of the pan and 2/3 the way up the sides. Set aside and let rise 10 minutes.
Brush crust lightly with olive oil and add toppings.

Easy Pizza Dough Recipe


Ingredients:
* 3 1/2 cups unbleached, all-purpose flour
* 2 packages dry active yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 1/2 cup lukewarm water from the tap
* 1/2 teaspoon olive oil
* Flour, for the work surface
* Cornmeal, to dust
Directions:
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is
running, gradually add water and knead on low speed until dough is firm and smooth, about 10
minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to
coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough
rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a
pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down,
cut in half. Place half of the dough on generously floured work surface. By hand, form dough
loosely into a ball and stretch into a circle. Using floured rolling pin, roll dough into large circle
until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges
back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with
flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet
generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12
minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in
freezer bags.

Heart Shaped Pizza Recipe

Ingredients:

* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shorteni ng
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast
Directions:
Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to
dissolve sugar and salt.
Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball
forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.
OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and
olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour
and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a
towel about 45 minutes.
Deflate dough very gently before using and allow it to rest 15 minutes more before using in a
recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a hot oven 425 -
450°F. for 15 - 20 minutes.

Herb Pizza Dough Recipe


Ingredients:
* 1 package A ctive Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water -- 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil -- as needed
* Oil And Cornmeal For Pan

Directions:
Stir together the yeast,sugar and warm water. Let stand until foamy, about 10 minutes. In the
work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine.Add
flour and salt.
Turn the machine on and off a couple of times. While the machine is running, add yeast. Process
until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40
seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface
has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free
place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to
flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the
dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.
Remove from oven, lightly brush the crust with a little more oil. Top as desired. Makes enough
dough for one 12" crust.

Pizza Dough Recipe3

Ingredients:
* 1 1/2 teaspoon bread machine yeast
* 3 cups all-purpose flour
* 3/4 cup milk
* 2 tablespoons olive oil
* 1/2 cup lukewarm water
* 1 1/2 teaspoon salt
* pinch sugar
Directions:
Place all ingredients except water in a food processor. Pulse to mix well. Then turn machine on
and drizzle the water in until it forms a ball. Let the ball go around a few times in the machine to
knead it a bit. Remove dough onto a floured surface and knead well for a few minutes until elastic.
Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 p ieces and roll out into 4 medium size crusts, enough to feed 4 people. Turn oven on and preheat a t 400°F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400°F for 10-15
m inutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of c ornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in o ven and bake for 8 more minutes until crust is golden and cheese is bubbly.

New York Style Pizza Dough Recipe

Ingredients:
* 1 1/2 cup warm water
* 2 1/2 teaspoons granulated sugar
* 2 1/2 teaspoons salt
* 1 tablespoon olive oil
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon active dry yeast
* 1/2 cup cornmeal
* sauce, cheese, and toppings of your choice
Directions:

In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy
spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle
yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions
for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough balls in a
bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough
ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the
edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1
hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board
from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in half.
Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500
degree oven for 20-25 minutes, until crust is golden.

New York-Style Pizza Crust Recipe


Ingre dients:
* 2/3 cup warm water
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal -- optional
Directions:

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order
specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread
machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3
minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray
12- to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into
pan.
Preheat oven to 450°F. Follow topping and baking directions for individual recipes, baking pizza
on bottom rack of oven.

Pizza Crust Recipe


I ngredients:

* 0.47 L warm water (110F - 115F)
* 59 milliliters olive oil
* 2 packages yeast
* 1 2/5 L all-purpose flour
* 9 9/10 milliliters of salt yellow cornmeal

Directions:
Proof yeast with slat in warm water. Mix yeast, water and olive oil, stir in flour 1 cup at a time.
Turn out onto floured surface, knead until smooth, 5 to 7 minute, adding flour as necessary.
Dough will be soft. Place in oiled bowl, turning to coat all sides, cover with plastic wrap and let
rise in warm place until doubled. Punch down and let rest 15 mins. Divide in half an, press out
into tow 12 inch round pizza pans or 10x15x1 pans or 1 of each. sprinkled with yellow
cornmeal(prevents crust from sticking).

Pizza Dough (Bread Machine) Recipe


Ingredients:

* 1 cup water PLUS"PLUS" means this ingredient in addition to the one on the next line, often
with divided uses
* 2 tablespoons water
* 2 tablespoons oil
* 3 cups bread flour
* 1 teaspoon sugar
* 1 teaspoon salt
* 2 1/2 teaspoons active dry yeast

Directions:
Place ingredients in pan in order listed or as directed per machine instructions. Select white
dough cycle. Makes two 12 inch regular crusts or one 16 inch deep dish crust. Top with desired
toppings and bake at 400°F for 18-20 minutes or until crust is light brown.

Pizza Dough And Sauce Recipe


Ingredients:
***Pizza Dough***
* 3/4 tablespoon yeast
* 1 1/2 cup water
* 1 1/2 teaspoon salt
* 3 tablespoons oil
* 4 cups flour
* **Pizza Sauce***

* 6 ounces can toma to paste
* 1/2 cup wine or water
* 1 teaspoon oregano
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon vegetable oil or olive oil
* 1 1/2 tablespoon parmesan cheese

Directions:
Dissolve yeast in water (You can add a pinch of sugar). Stir in salt, oil and half of flour. Gradually
add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in
greased bowl and let rise until double (1/2-1 hour). Punch down and let rise again until double.
Punch down and divide. Pan out on pizza pans. Top with pizza sauce & toppings. Bake at 400 for
20-25 minutes.
Pizza Sauce: Mix all ingredients together, blending well (You can also add a few sprinkles of garlic
powder if you want).
Top with meats, cheese and other toppings.

Polenta Pizza Crust Recipe

Ingredients:
* 1 tablespoon Active dry yeast
* 1 tablespoon Barley malt extract
* 1 cup warm water
* 3/4 cup semolina
* 1 cup unbleached all purpose flour
* 3/4 cup polenta/corn meal
* 1 teaspoon salt
* 3 tablespoons extra virgin olive oil

Directions:
In a large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add the
semolina, flour, polenta, salt, and olive oil. Combine well. Knead the dough until it is shiny and
smooth, adding flour as needed.. Place the dough in a lightly oiled bowl, cover with plastic wrap
and let rise until doubled, about 2 hours.
When dough has risen, punch down and roll out to a large circle and transfer to a baking sheet or
pizza pan. Top with any preferred topping and bake in a preheated 425F oven for 20 - 25 minutes.
This is good topped with roasted veggies.

Pourable Pizza Crust Recipe
Ingredients:
* 3 tablespoons Instant High-Active dry yeast
* Warm water (110 degrees F)(just enough to dissolve the active yeast) * 7 pounds All-purpose or bread flour
* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk * 8 3/4 ounces Sugar
* 1 1/4 teaspoon Salt
* 1/8 cup Olive oil
* Cornmeal
Directions:
Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in
mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend
on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18" x26" x1").
Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2
quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set: Conventional Oven:
475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust
with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475
degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.

Soft Pizza Dough Recipe

Ingredients:
* 1 frozen loaf bread dough
Directions:
The best pizza dough I have used is thawed out frozen bread dough. Allow dough to defrost. Roll
out to fit pan.

Thin Crust Pizza Dough Recipe
Ingredients:
* 3 cups bread flour
* 7/8 cup warm water
* 1 tablespoon vegetable shortening (Crisco)
* 1 teaspoon active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar

Directions:
In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar.
Mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the
flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and
scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs
remaining in the bowl.
The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover
tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential so that the dough will develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
Preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out
onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to
form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan
lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess
dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone
(not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch
all the way around and pinch it up to form a raised lip or rim.
Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from
the oven and pop any large air pockets that may have formed.
Add your sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking,
rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and
crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan
onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a
serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam
will soften the crust. Once cool, use a pizza cutter to slice the pie into pieces and enjoy!

Whole Wheat Pizza Crust Recipe


Ingredients:
* 1 1/4 cup warm water
* 1/4 teaspoon salt -- optional
* 2 tablespoons honey or sugar
* 2 cups all-purpose flour -- divided
* 1 cup whole wheat flour
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal
Directions:
Measure carefully, placing all ingredients except cornmeal in bread machine pan in order
specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread
machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray
14-inch pizza pan with nonstick cooking spray; sprinkle with cornmeal, if desired. Press dough
into pan. Follow topping and baking directions for individual recipes. 1 thick 14-inch crust is 8
servings

PIZZA SAUCE RECIPES

Authentic Homemade Pizza Sauce Recipe


I ngredients:

* 1 medium onion, finely chopped
* 2 tablespoons olive oil
* 500 grams can whole/chopped Italian plum tomatoes * 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar
Directions:
In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and
bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full
hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato,
pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread
thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more
complex meat sauces for pasta.

Basic Pizza Sauce Recipe


I ngredients:

* 35 ounces canned whole tomatoes
* 1 teaspoon basil
* 1 clove garlic, peeled & crushed
* 2 tablespoons tomato paste
* salt and pepper -- to taste

Directions:
Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely
crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a
bubble over medium heat, stiring to mix the seasonings.
As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle
simmer. Cook, uncovered, stiring from time to time, for a minimum of 15 minutes and a
maximum of 1 hour.


Firehouse Pizza Sauce Recipe



Ingredients:
* 1 (6 ounce) can tomato paste
* 3/4 cup warm water (110 degrees F/45 degrees C) * 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 1 tablespoon Honey or Splenda if you would like low carb * 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* Salt to taste

Directions:
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste,
onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes
and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes to
blend. spread over pizza dough and prepare pizza as desired.


Pizza Sauce Recipe


I ngredients:
* 1/2 onion, minced
* 1 or more cloves garlic, finely minced
* 2 tablespoons olive or vegetable oil (more if needed) * 1 can tomato sauce (16 oz.)
* 1 can tomato paste (6 oz.)
* 2 teaspoons sugar (optional) it takes out the bitterness of the tomato * 1 teaspoon basil - dried
* 1 teaspoon oregano - dried
* 1/2 teaspoon salt
Directions:
Mince onion and garlic. Saute in olive oil until onion is clear and tender. Add rest of the
ingredients to skillet and simmer for 15-20 minutes. Makes enough sauce for 2 pizzas. Also makes
a nice sauce for breadsticks and calzones.


Pizza Sauce Recipe

Ingredients:
* 1 can (15 oz.) tomato sauce
* 1 tablespoon oregano
* 1 tablespoon basil
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 2 tablespoons brown sugar, if desired
* 1 teaspoon salt
* 1/2 teaspoon pepper
Directions:
Combine ingredients in a small saucepan and cook over low heat. Spread on two pizza crusts; top
with favorite toppings.
Pizza Sauce Recipe


Ingredients:

* 1 large onion
* 2 cloves garlic
* 1 teaspoon tomato puree (tomato paste)
* 1 can (14 oz size) chopped tomatoes
* Seasoning

Directions:
Chop onion and garlic, microwave for five minutes (omit this step if you don't have a microwave;
it isn't essential but it makes the sauce quicker to cook).
Transfer to saucepan, add tomato puree and stir. Add tinned tomatoes. Season, bring to boil, and
simmer for about 15-20 minutes until it has reduced to a jammy consistency. For seasoning, I use
salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have
it, or dried Italian seasoning.

Pizza Sauce II Recipe


I ngredients:
* 3 tablespoons olive oil
* 3 cloves garlic, minced
* 28 ounces can whole cooked tomatoes
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* Salt and pepper to taste
Directions:
Warm olive oil with garlic on medium heat. Stir and cook for 2 to 3 minutes.
Add drained and seeded tomatoes along with salt, pepper, oregano and basil then stir and cook
for 15-20 minutes until thick enough to spread over pizza dough.