Dough: Makes 2 pizzas, about 8 regular semi-thick crust slices
3/4 Tb yeast
1 1/2 cup warm water
1 1/2 tsp salt
3 Tb olive oil
4 cups flour (half wheat & half white)
pinch of sugar
In large bowl (I used my kitchen aid stand mixer to “knead” the dough with it’s dough hook), sprinkle yeast over warm water. Add pinch of sugar & allow to SIT until it begins to foam, about 5-7 mins. Stir in salt, oil & half of flour. Gradually add remaining flour, mixing well. Knead 8-10 mins or til smooth & elastic. Place in greased bowl & let rise until double (1/2 – 1 hour). Punch down & let rise again until double. Punch down & divide.
Pat out on 2 pizza pans (I lightly greased mine with cooking spray). Bake a few mins in 400 degree oven then remove & top with sauce & toppings. Bake for 20-25 mins more.
I like to bake one pizza for dinner & freeze the other. You can freeze the pizza one of two ways. #1 After the 1st punch down divide using one round for now & place the other dough round in ziploc & freeze as is. To prepare later place in a greased bowl & let thaw 8-10 hours at room temp. Proceed to pat into pan & bake as directed #2 Prepare by placing toppings on unbaked dough in pizza pan, double wrap & freeze the whole thing. Bake frozen pizza @ 400 for about 22 mins.
1 (6 oz) can tomato paste
1/2 cup red wine or water (I highly recomend the wine here…it adds extra special flavor)
1 tsp oregano
1 tsp salt
1 tsp sugar
1 Tb olive oil
1 -2 Tb parmesan cheese
garlic powder to taste
Blend all well. You can freeze leftover sauce.