Kokopelli Karen's Pizza Crust Sauce

Kokopelli Karen’s Pizza Crust Sauce 

Bread Recipe: 

Soften 1T. yeast in 1/4 C. warm water in which a pinch of sugar has been added. 

From here on I use the DUMP method for making bread.

6-7 C. bread flour (You may use any %whole wheat to refined white flours. I usually use 50/50.)

1/3 C. sugar

1 scant T. salt

2 T. oil (olive)

1 egg

2 1/2 C HOT water. 

Mix in KitchenAid or similar appliance.  Add foamy yeast water and let knead for several minutes.  Adjust amount of water or flour according to how wet the dough looks.  My dough is fairly sticky.  After rising and kneading once more (in the metal bowl with the dough hook of course) the dough usually pulls away from the sides of the metal bowl--but, just barely.  I use flour to handle the dough and divide into two lumps for two cookie sheet pizzas. 

I form the pizza crust.  It rises for 5-10 minutes and then I prebake at 425 F the crusts before applying sauce, cheese, pepperoni, ham, pineapple, olives, whatever.

Update: I have a new pizza crust recipe that I love. It's from Cook's Illustrated. Here's the link to the recipe. Click here for the recipe.

Pizza Sauce: 

Combine the following in a microwave able measuring cup or bowl: 

One small can of tomato sauce (6-8 oz.?)

1 t. oregano

1/2 t. rosemary

1 T. olive oil

2 t. sugar

1/4 t. pepper

salt if necessary (Taste the canned sauce first.  It may be salty enough.)

Microwave on high for 2-3 minutes.