This is my go-to pizza crust and sauce recipe. If I'm in an extra saucy mood I'll add a little pesto or a variety of fine cheeses (fontina is my favorite)! Get creative with your toppings. I usually resort to tomatoes, sweet onions, zucchini, squash, spinach, basil, and a little sprinkle of feta. Bonus points if you grow your own vegetables!
4 1/2 cups King Arthur Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cup water, ice cold
Dried oregano, rosemary, and thyme
Combine the flour, salt, and yeast in a large bowl suited for a stand mixer. Add olive oil and water and stir with a wooden spoon until all of the flour is absorbed. Add about 1 tablespoon each of oregano, rosemary, and thyme.
Assemble bowl on a stand mixer with a bread hook. Mix at medium speed for about 5 minutes. No dough should stick to the sides when mixing is complete.
Separate dough into 6-8 even sized balls. Place in a large ziplock bag, pour a little olive oil into the bag to prevent sticking, and place in the refrigerator for at least one hour before making pizza.
Exquisite Pizza Sauce Recipe (from allrecipes.com)
1 6 ounce can tomato paste
6 fluid ounces warm water
3 tablespoons grated parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon chili powder
1/8 teaspoon dried red pepper flakes
Combine all ingredients into a medium sized bowl, stir well, and allow flavors to blend together for at least 30 minutes.
When you are ready to assemble your pizza, preheat the oven to 450 degrees. Place a piece of aluminum foil on a cookie sheet and spray with non-stick cooking spray. Using a rolling pin, spread the dough out to a desired thickness then add the sauce and toppings.