- 1 (29-ounce) can of tomato sauce
- 1 (12-ounce) can of tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon dried oregano, or 2 tablespoons fresh chopped oregano
- 1 clove of garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- n a large saucepan combine the tomato sauce and paste. Add the remaining ingredients and cook over medium heat, stirring constantly, until it comes to a boil. Reduce the heat to low and cover and simmer for 1 hour. Use immediately or freeze in a sealed container. Yields: 4 cups or enough for about six 12-inch pizzas.
- The sponge:
- 1½ teaspoons active dry yeast
- 1½ cups tepid water (about 80 degrees)
- 2 tablespoons olive oil
- 2¼ cups unbleached all-purpose flour
- The Dough:
- The sponge
- 2 cups unbleached all-purpose flour
- 1 scant tablespoon table salt
- For the Sponge: Add the yeast to the bowl of a stand mixer. Add the water stirring to dissolve the yeast. Allow the yeast to rest for 5 minutes or until it becomes creamy. Add the olive oil and then gradually stir in the flour with a wooden spoon or rubber spatula.
- Scrape down the sides of the bowl, cover and let the sponge rest and rise in a warm place (about 85 degrees) for 1½ hours. I use my microwave as a proofing oven. It is very warm inside when I keep the task light on underneath. Be sure your dough is free from drafts. The sponge should double in volume and become very bubbly.
- To make the Dough: Use a rubber spatula to deflate the sponge and fit the mixer with the dough hook. Add 2 cups of flour and the salt to the sponge and mix on low for 2 or 3 minutes. Increase the speed to medium and add a spoonful of flour, one at a time, if needed to help bring the dough together. It should be cleaning the sides of your mixer bowl. Continue to knead on medium for another 5 minutes or until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled mixing bowl and turn it to make sure all sides are moistened with oil. Cover the bowl with plastic wrap and allow it to rest in a warm location for another 1½ hours. The dough should double in volume and hold an impression when you gently poke it with a finger.
- Move a rack to the lower third of the oven and preheat to 475 degrees. If using a pizza stone, place it in the oven to preheat. I don’t have a pizza peel but at this point you would sprinkle the peel with cornmeal and set aside. I used a rimless baking sheet dusted with cornmeal.
- Turn the dough out onto a lightly floured work surface. Divide the dough and cover the half you have set aside to work with later. Shape the dough into a ball and then flatten into a disk. Roll the dough into a 12 inch circle using a rolling pin. If the dough snaps back and doesn’t hold it’s shape, let it rest a few minutes then try again. Transfer the dough to the peel.
- Top the pizza with sauce, then vegetables or meat and cheese. Leave a 1-inch border around the rim of the pizza. Slide the pizza onto the preheated stone and bake for 15 minutes or until golden and bubbly. Repeat with remaining dough.
(adapted from a recipe by: Steve Sullivan, published in Baking with Julia)
I can’t say enough good things about this cookbook. The instructions are easy to understand and each recipe is written with great detail. If you read through the recipe a time or two, there is no way to mess it up. Happy Monday – thanks so much for stopping by!