Pizza Dough

David & I have been trying to perfect pizza since we’ve met.  This is to date the best pizza dough recipe that I have found.  Always remember the better quality ingredients you put in your pizza, the better your pizza will taste.

Dough:

• 2 teaspoons of instant yeast
• 3/4 cup of water, lukewarm 85-90°F
• 1 teaspoon of granulated sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon honey
• 10 ounces bread flour

Sauce:

• 2 pound, 3 ounce can whole roma tomatoes
• 2 fresh basil or oregano leaves, or 1 teaspoon dried
• 1-2 garlic cloves, peeled, crushed & minced
• 2 tablespoons tomato paste

1. Preheat oven to 450°F – 1 hour before baking.  Have oven shelf on lowest level and place baking stone on it before preheating.
2. In a mixer bowl add flour, sugar and yeast and whisk in the salt.
3. Add lukewarm water, honey and olive oil.  Knead with dough hook until dough has a smooth and elastic consistency, about 10 minutes.
4. Place dough in an oiled bowl, turn to coat both sides, cover tightly and let rise until almost doubled in volume.
5. Place the dough, covered in refrigerator for at least 2 hours (for the best flavor development leave dough in the refrigerator 6-24 hours).  Return to room temperature before proceeding.
6. This recipe is for 2 -12” thinNew Yorkstyle pizzas, if you like a thicker crust just use the entire recipe on one pizza.
7. For the sauce:  Pour whole tomatoes into a 2 quart, non aluminum saucepan and coarsely crush the tomatoes.
8. Add herbs, garlic and tomato paste.  Recipe calls for 1 garlic clove, I always put in 2.
9. Bring to a bubble over medium heat, stirring to mix the seasonings.  As soon as the sauce begins to bubble, turn down the heat to low maintain the sauce at a gentle simmer.
10. Cook, uncovered stirring occasionally for 15 minutes to an hour.
11. Place in an airtight container, will keep in refrigerator for a week, frozen for 4 months.  Recipe will make enough sauce for 3 pizzas.
12. On a floured board, roll out and stretch the dough with your hands to make a circle, 10-12” in diameter.
13. Top as desired and bake at 450°F for about 10-15 minutes.

My Topping Recommendations:

• Buffalo mozzarella
• Fresh sweet Italian sausage
• Fresh cut pepperoni slices
• Fresh grated Parmigiano Reggiano cheese
• Olive oil drizzled on top