Pizza
here is everything, crust and sauce. 
tim 
 
pizza crust 
 
makes 2 pizzas 
>from the pirate cookbook courtesy of sandy shields 
 
5 - 6 cup  all-purpose flour
2 cup  warm water (110f - 115f)
1/4 cup  olive oil
2   packages yeast
2 tsp  of salt
  yellow cornmeal
 
proof yeast with slat in warm water. mix yeast, water and olive oil, stir in 
flour 1 cup at a time. turn out onto floured surface, knead until smooth, 5 to 
7 minute, adding flour as necessary. dough will be soft. place in oiled bowl, 
turning to coat all sides, cover with plastic wrap and let rise in warm place 
until doubled. punch down and let rest 15 mins. divide in half an, press out 
into tow 12 inch round pizza pans or 10x15x1 pans or 1 of each. sprinkled with 
yellow cornmeal(prevents crust from sticking). 
 
sauce: 
 
2 can  (14 1/2oz) whole peeled tomatoes, undrained
2 Tbsp  olive oil
2 medium  onion, chopped
2 clove  garlic, minced
4 Tbsp  tomato paste
2 tsp  crushed, dried oregano leaves
2 tsp  crushed dried basil leaves
1 tsp  sugar
1 tsp  salt
 
for sauce, finely chop tomatoes in can with knife, reserving juice. heat olive 
oil in medium saucepan over medium heat. add onion, cook 5 minutes or until 
soft. add garlic, cook 30 sec. more add tomatoes with liquid, tomato paste, 
oregano, basil, 1/2-teaspoon sugar, 1/2-teaspoon salt and black pepper. bring to 
boil over high heat. reduce heat to medium-low. simmer, uncovered 10-15 minutes 
until thickened. stirring occasionally. 
we add more garlic. this sauce recipe will cover the above crust recipe. 
 
 
-- 
(ID: 13653) Mirror: rec.food.recipes: Sun, Mar 30, 2003


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