Dough: Ingredients
- 3/4 cup warm water (105°F to 115°F)
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 2 cups (or more) all purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
- Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
- *Dough can be frozen in tightly sealed freezer bags up to three months.
Sauce: Ingredients
- 4 cloves garlic, coarsely chopped
- 1 (14.5-ounce) can whole or diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar, plus more to taste
- 3/4 teaspoon salt
- Freshly ground black pepper
- *Add what Italian seasonings you want to it like oregano, basil, parsley (to taste)
Puree all ingredients together in blender or processor. Sauce is ready to use.
Refrigerate or freeze the sauce. Refrigerate unused sauce for up to 1 week. To freeze the sauce, spoon any unused sauce into muffin tins. Freeze until solid, then pop the frozen cubes out of the mold and transfer to a freezer container. Freeze for up to 3 months. Thaw overnight before using on pizza, or microwave the cubes in 30-second bursts until they melt into a sauce.
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