My Crust and Sauce recipes.
Pizza Dough for 2 - 12” Pies
500 Grams Bread Flour
250 Grams Very Warm Water makes this 50%
7 Grams Instant Yeast - I use SAF Red Label
10 Grams Iodized Salt
10 Grams Sugar
1/4 tsp. Italian Seasoning
40 Grams Fat - I use Melted Butter
Mix and Kneed for 5 minutes on Medium, cover with plastic wrap to let rise for 1 hour. Split into 2 pieces then roll each piece out onto a 12” round lightly floured board with a very light sprinkle of cornmeal.
Top with Sauce, Cheese, and all your favorite toppings.
Pizza Sauce for 2 - 12” Pies
12oz. Can of Tomato Paste
2 Tbsp. Molasses
1/4 Cup Chianti - an Italian cooking wine
1-1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Red Pepper Flakes
1 Tbsp. Italian Seasoning
1/4 Finely Minced Yellow Onion
Bring up to temperature in a saucepan and cover to simmer on low for about 20 minutes to bring out the flavor. Turn off the heat and let cool covered to room temperature before putting on your pizza dough.