GRANDMA SYLVIA’S HOMEMADE PIZZA
1 can (28-ounces) whole peeled tomatoes, in juice
1 small onion, finely chopped
1 clove garlic, peeled and minced
2 T. tomato paste
3 to 4 fresh basil leaves or 1 tsp. dried basil
1 tsp. dried oregano
1 tsp. Italian seasoning
Pinch fresh ground black pepper
Pinch sugar, optional
2 T. olive oil, to saute
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them a little chunky.
In a heavy bottom 2-quart saucepan over medium heat, add the olive oil and onions. Saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the tomato paste (stirring) and crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, add the dried or fresh basil, Italian seasoning, and oregano. You can add a touch of sugar if desired or if tomatoes are tart.
Simmer on low, stirring often for about 20 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
2 c. all-purpose flour
1 envelope dry yeast
1 tsp. sugar
1/2 tsp. salt
3/4 c. warm water
Place flour, yeast, sugar and salt in a power mixer bowl and mix until well combined, using a dough hook. Add warm water (start with 2/3 cup, you may not need the full 3/4) and mix at low speed until dough is soft and elastic and does not stick to sides of bowl. Dough should be stiff. If it is sticky, add a little flour. It should spring back if pressed with finger.
Cover and let rise in a warm place until double in size. When ready, pat dough into a medium-sized, non-stick cookie sheet until the pan is covered and up the sides about a quarter inch to form an edge. It will seem like it won’t quite fit the pan, but keep patting, and pressing, and it will fit.
WHILE DOUGH IS RISING:
Brown your chosen meat and saute any toppings you like to have pre-cooked (like mushrooms) and make your sauce. For the sauce (above), mix all ingredients and simmer 20 minutes.
MAKE AND BAKE:
Spread desired amount of sauce and toppings evenly over crust. You may have some sauce left over, depending on the size of your pan. Bake in a 425 degree F. conventional oven (375 F. for convection). Pre-bake crust for 15 minutes before adding toppings, then return to oven to finish baking for about 20 minutes or until edge of crust is browning and cheese is turning golden. Tip: Using a spatula, lift up a corner and peek at the bottom of the crust. It should be golden.