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1 c. warm water
1 pkg. active dry yeast
2 1/2 c. all-purpose flour
2 tbsp. olive oil
1/2 tsp. salt

Combine water and yeast in large bowl. Add 1 1/2 cups flour; mix well. Add oil, salt, and most of remaining flour. With a wooden spoon, work ingredients together until dough holds its shape (add rest of flour slowly if needed). Knead dough on lightly floured board, about 5 minutes, until smooth. Rub dough in lightly oiled, large bowl. Cover with towel or plastic wrap. Let rest 1 hour in warm place until doubled. When dough has risen, place on a lightly floured surface; divide into 2 parts and roll into balls. Cover with towel; let rest for 15 to 20 minutes. The dough can now be rolled out or pat with hands. Makes 2 (12 inch) pizzas. Add your own sauce or can use prepared sauce and cheeses, or make the following Basic Pizza Sauce.


2 tbsp. olive oil
1 c. chopped onions
2 tsp. chopped garlic
2 (28 oz.) cans drained and crushed Italian plum tomatoes
4 tbsp. tomato paste
3 tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried basil
2 tbsp. parsley
Pinch of allspice
Salt and pepper to taste

Heat oil in a medium size saucepan. Add onions and garlic and cook over low heat to wilt the vegetables. Add remaining ingredients, except parsley. Stir well; cover and simmer over low heat for 15 minutes, stirring once. Remove cover; add parsley and simmer an additional 15 minutes or until fairly thick, stirring occasionally. Remove from heat, cool, and refrigerate. Use 1 cup for pizza topping (may freeze rest).
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