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Food Network Fan · 11-15-2007, 10:06 PM

Here is mine. We really like this one...

Crust

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil (I use garlic flavored sometimes)
3 1/3 cups bread flour
DIRECTIONS

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Sauce

1 (12 ounce) can crushed Italian tomatoes (in the international section at the store or at an Italian grocer)
1/2 water
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional but it's much better with it even if you think you don't like it)
3/4 teaspoon onion powder
1 tablespoon of dried Italian Seasoning ( or approx. a teaspoon and a half each of fresh oregano, marjoram and basil)
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
In a small bowl, combine tomato, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

Sauce should sit for 30 minutes in a small sauce pan over low heat to blend flavors; spread over pizza dough and prepare pizza as desired. I love a Mozzerella and Asiago cheese mixture with my favorite toppings.

11-15-2007, 10:06 PM	#7 (permalink)
Food Network Fan Suzie (Site owner) Join Date: Jul 2006 Location: West Virginia Posts: 10,908 Recipes: 14 Blog Entries: 4 Rep Power: 10	Here is mine. We really like this one... Crust 2 1/4 teaspoons active dry yeast 1/2 teaspoon brown sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 teaspoon salt 2 tablespoons olive oil (I use garlic flavored sometimes) 3 1/3 cups bread flour DIRECTIONS In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. Sauce 1 (12 ounce) can crushed Italian tomatoes (in the international section at the store or at an Italian grocer) 1/2 water 3 tablespoons grated Parmesan cheese 1 teaspoon minced garlic 2 tablespoons honey 1 teaspoon anchovy paste (optional but it's much better with it even if you think you don't like it) 3/4 teaspoon onion powder 1 tablespoon of dried Italian Seasoning ( or approx. a teaspoon and a half each of fresh oregano, marjoram and basil) 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon dried red pepper flakes salt to taste In a small bowl, combine tomato, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes in a small sauce pan over low heat to blend flavors; spread over pizza dough and prepare pizza as desired. I love a Mozzerella and Asiago cheese mixture with my favorite toppings.