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PIZZA CRUST - THIN AND CRISPY 
3 1/2 to 4 c. sifted all purpose flour
2 pkg. dry yeast
1 1/2 c. water
Olive or vegetable oil
2 1/2 tsp. salt

In large bowl, combine 2 cups of the flour and the yeast. Blend water, 3 tablespoons oil and salt; heat to lukewarm. Add to flour mixture. Beat at medium speed for 3 minutes. Add as much of the remaining flour as needed gradually, until dough begins to leave the side of the bowl and forms a ball.

Turn onto a floured surface and knead until smooth. Place in greased bowl; turn once to grease entire surface.

Cover; let rise until doubled, about 1 hour. Punch down. Let rest 10 minutes. Shape into 2 balls. Roll each to fit 15 inch pizza pan. Place dough in pans and form edges. Prick crust.

Bake at 450F for 15 to 20 minutes. Spread with pizza sauce and desired toppings. Return to oven for 10 minutes or until toppings bubbles and edges of crust brown.

FREEZE THIN AND CRISPY CRUSTS:

Bake as directed for 15 minutes. Remove from oven, cool, wrap and freeze. When ready to bake, remove the crust from freezer, let stand at room temperature for 20 minutes, bake as directed.

PIZZA SAUCE:

3 1/2 c. plum tomatoes
1 (6 oz.) can tomato paste
3 c. water
2 tbsp. instant minced onion
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1/2 tsp. oregano
1 bayleaf
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
2 tbsp. olive or salad oil

Force tomatoes through coarse sieve to puree and remove seed. Combine with remaining ingredients. Bring to a boil. Reduce, heat and simmer, uncovered for 1 hour and a half or until sauce is quite thick.

Makes about 5 cups sauce.

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Aug 22, 7:34 AM
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