Ingredients
- Dough
- 3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast or 2-2.5 tsp
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
- Pizza Sauce
- 2 tablespoons butter
- 1/4 Cup grated white onion
- 1/4 teaspoon dried oregano
- 1/2 teaspoon of salt
- 2 Medium garlic cloves minced or pressed
- 1 (28oz) can of crushed tomatoes (10-12 whole tomatoes)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped basil (or 1 tsp of dry)
- 1 tablespoon olive oil
- Big can of diced tomatoes
- Additional sauces
- Garlic sauce:
- 1-1/2 stick of butter
- 3 cloves of garlic
- Tablespoon of Italian seasoning
- Pinch of salt (or to taste)
- Olive oil (add slowly until you get the desired outcome, I’ve never measured this, might be around a half cup)
- Place all ingredients into blender and liquifyÂ
Pages: 1 2