Everyday Pizza Sauce

2 Roma tomatoes, chopped
1/4 yellow onion, chopped
1 clove garlic, minced
1 can tomato sauce
Pinch garlic powder
Dried savory, basil, parsley
red pepper flakes
S&P

Saute onion and garlic until onion is translucent. Add the tomatoes and cook for a couple of minutes, add the rest of the ingredients and simmer on low for 25 minutes. Give it a whir in the food processor before topping the pizza.

Perfect Pizza Crust

The pastry flour gives it that hand-tossed texture with a thin-crust crunch.


Ingredients

1/2 teaspoon sugar
1 pkg active dry yeast
2 1/2 C unbleached all-purpose white flour
1 C whole wheat pastry flour
2 tsp salt
1 tbsp extra virgin olive oil

Instructions

Dissolve the sugar in a cup of warm water, add the yeast and set aside to bubble for 10 minutes. Combine 2 cups of white flour with the salt and wheat flour. Add the oil and yeast mixture and stir with a fork until you have a fluffy mixture. Use remaining white flour to dust work surface, knead for 8 minutes until elastic.

Place in oiled bowl, cover with a dish towel and allow to rise (45 min - 1 hour) in a warm (but not too hot) place. (you want the glutens to connect and develop slowly to make stronger bonds)

Punch down and divide into either 2 parts or 4 parts, depending on the size pizza you prefer.

Brush the top of the crust with olive oil infused with garlic, add toppings, and bake on a pizza stone on the top rack at 415 degrees for about 6-10 minutes (or until the crust is golden brown).