Pizza Dough and Sauce from Scratch

Dominika and I made this recipe while my children were in London.  They gave it much appeal.  It is from Susan's cooking school, at this address: http://www.susanscookingschool.com/pizzadough.html

Measure (USA)	Ingredients		Metric Equivalents*
½ cup (4 fl. oz.)	Water (90-100°F)		120 ml at 32-38°C
2 teaspoons	Active dry yeast		10 ml
1 teaspoon	Sugar		5 ml
1½ lbs. (~5 cups*)	Bread flour		680 grams
2 teaspoons	Kosher salt		10 ml
1 tablespoon	Olive oil		15 ml
1¼ cups (10 fl. oz.)	Water		300 ml

*If using measuring cups, stir flour first, spoon into the cup and level off. 

1. Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit until foamy, 15-20 minutes.
2. Measure flour, salt and oil into a large bowl. Add the yeast mixture and remaining water. Stir to incorporate.
3. Scoop the dough mixture onto table or countertop for kneading.
4. Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process.
5. Round the dough and place back in bowl. Cover and let rise until doubled. Take dough out of bowl and divide into pieces.
6. Round, flour generously and cover. Let rest until risen 1½ times in size. Pizza Dough is ready to use.
7. For a quicker dough method, check out my Quick Pizza Video and recipe.

Pizza Preparation and Baking

1. Preheat oven to 400°F. If using a pizza stone, let it preheat in the oven as per instructions. For information on baking without a stone, see my article and video, No Pizza Stone, No Problem!
2. Stretch one piece of dough into desired shape. Place the dough on a peel sprinkled with cornmeal or flour.
3. For traditional pizza, top with Susan's Pizza Sauce and shredded mozzarella cheese. Other toppings may be added at this point. If using fresh sausage, make sure that it is fully cooked before using as a pizza topping.
4. For non-sauce based pizza, try Susan's Roasted Veggie Pizza or toppings of your choice. Brush olive oil over the top of the dough and place desired toppings. Be careful not to make the topping too thick as it won't bake properly. If you are using a peel, be careful not to get oil on the peel.
5. Slide the pizza onto the pre-heated pizza stone and bake for 20-30 minutes.
6. If not using a pizza stone: place dough on a large oiled baking sheet and apply toppings. Bake as above.
7. The pizza is ready when the bottom is nicely browned and the sauce is bubbling through the melted cheese on the top.

Pizza Sauce recipe

Susan's Pizza Sauce

1/4 cup	Extra virgin olive oil
2-4	Garlic cloves, peeled
1 cup	Diced onion
1 teaspoon	Dried basil
1 teaspoon	Dried oregano
¼ teaspoon	Pepper
1- 28 oz. can	Diced tomatoes* in juice
1¼ cups	Water
1- 6 oz. can	Tomato paste
1 teaspoon	Sugar (optional)

1. In a medium saucepan, over low heat, lightly brown garlic cloves in the olive oil.
2. Add onions and saute until onions are transparent and beginning to brown.
3. Stir in the spices and cook for about one minute more.
4. Add tomatoes and water. Bring to a boil, lower heat, and simmer for about 15 minutes.
5. Add tomato paste and stir into the sauce well.
6. Simmer for at least 10 minutes more, stirring often, adding more water if necessary. Tomato sauce burns easily, so keep a close eye on it. Simmer longer for a fuller flavored sauce, adding more water to keep desired consistency.
7. Add sugar (optional) near the end of the cooking time for a sweeter sauce.
8. For best results, cool sauce down before using on pizza dough.