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Pizza Sauce
For a large (16 inch) pizza;

16 oz. canned tomato sauce or crushed tomatoes in puree
1 1/2 Tbsp oregano
3/4 Tbsp basil (sweet or spicy globe)
1 tsp rosemary
1/4 tsp marjoram
3/4 tsp thyme
1 tsp minced dry garlic
1/2 tsp onion powder
1/2 tsp fennel seed
1/8 tsp ground coriander
1/4 to 1/2 tsp fresh ground black pepper

With the exception of the onion powder and the coriander, the above
spices should not be fine ground. If so, reduce amounts to
accommodate for the higher density of the spice.

Thoroughly mix spices in sauce, then simmer covered, stirring
occasionally. Pour sauce on pizza crust, add toppings and bake
according to the pizza crust recipe.

If making sauce from fresh tomatoes (a real treat), start with 32
oz tomatoes crushed to a puree in a food processor (with or without
seeds, I'm lazy so I leave the seeds in). Simmer uncovered with
spices to reduce to 16 oz.

Pizza Crust

Disolve in:
1 1/4 cups of warm water (110-120 degrees F)
1 packet active dry yeast
1 1/4 tbsp sugar

Allow to sit for 8-10 minutes (builds a good froth, so make sure
this is in a 2 cup or larger container, glass is best as it holds
the heat nicely)

While yeast water is brewing, place in either a mixing bowl of a
mixer with a dough hook or the bowl of a bread machine set on manual
(no bake cycle): 3 1/4 cups flour 1/2 tsp salt

When water is ready, add to flour. Mix thoroughly for about 4-6
minutes, being ready to add flour or water if neccessary (flour
can vary from brand to brand) to make a smooth, springy dough.
Dough should only be slightly sticky to the firm touch.

Remove dough from bowl and place in an airtight bag. Do not seal
bag, but leave open in a nearly closed drape (that is, not wide
open, but enough to allow gasses from yeast to escape). Set in a
warm place for at lest one hour and fifteen minutes. This is the
crucial part. Most people don't allow the dough to properly rise,
resulting in a tough, unpleasant dough. Try not to allow the
dough to rise mroe than two hours.

Note for bread machine users: Allow to run on manual cycle, and
leave dough in closed machine to allow adequate rising time. Again,
at least one hour and fifteen minutes. No more than two hours.

Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for
thinner crust. Permeate crust with fork in a similar fashion to
the way used to keep pie crusts from bubbling. Cover with plastic
wrap and allow to rise an additional 15-20 minutes. Briefly repeat
permeation with fork, though not as thoroughly.

Prepare toppings and sauses as desired. Cook pizza at 475-525
degrees (the thicker the toppings, the higher the temperature)
until crusts turns golden brown on edges and cheese is browned and
bubbling (presuming your has cheese on it). The bottom will be a
smooth, medium amber in colour.


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