Traditional Homemade Pizza
Rise: 1 Hour
- 2 1/4 cup(s) Bread Flour
- 1 cup(s) Whole Wheat Flour
- 1/4 cup(s) Cornmeal
- 1 tablespoon(s) Garlic Powder
- 1 tablespoon(s) Sugar
- 2 teaspoon(s) Oregano dried
- 2 teaspoon(s) Basil dried
- 1/2 teaspoon(s) Onion Powder
- 1/2 teaspoon(s) Rosemary
- dash(es) Salt
- 1 tablespoon(s) Yeast
- 2 tablespoon(s) Olive Oil
- 1 3/4 cup(s) Water warm
- 1/2 cup(s) Olive Oil
- 1 whole(s) Cooking Onion minced
- 5 whole(s) Garlic Cloves minced
- 28 ounce(s) Plum Tomatoes undrained
- 2 teaspoon(s) Salt
- 1 teaspoon(s) Black Pepper
- 2 tablespoon(s) Oregano dried
- 1 tablespoon(s) Rosemary dried
- 1 tablespoon(s) Thyme dried
- 1 tablespoon(s) Basil dried
- 12 ounce(s) Mozzarella Cheese shredded
- 1. In bread machine, add all dry ingredients. (If you don't have a bread machine, prepare the same way).
- 2. Add oil and water.
- 3. Select setting #10 with a 1.5 pound loaf size. Press start. (If doing by hand, mix dough into a ball shape, lightly oil a large bowl, place dough in bowl, plastic wrap and cover with a dry towel and let stand for 1 hour at room temperature).
- 4. When complete, remove dough and hand toss.
- 1. Add oil to a medium sauce pan and set to medium-low heat.
- 2. Add onion and garlic and saute for 3 minutes.
- 3. Add tomatoes, salt, pepper, oregano, rosemary, thyme, and basil. Stir.
- 4. Raise the heat to high and bring to a boil.
- 5. Once boiling, remove from heat and blend the sauce using an immersion mixer until a fairly smooth consistency is established. Serve.
- 1. Preheat oven to bake at 450.
- 2. Place dough on a 16" pizza pan.
- 3. Add sauce to the dough with a spoon, using the backside of the spoon to spread as necessary.
- 4. Add desired amount of cheese (10-12oz is recommended), followed by additional toppings.
- 5. Place pizza in oven for 15-18 minutes.
- 6. Let cool slightly before serving.
- Pizza dough can be frozen -- just place the dough in a ziplock bag. Remove the bag from the freezer 24 hours prior to use and allow to defrost in the refrigerator.
- If you do not have an immersion mixer, allow the sauce to cool slightly and puree in a traditional blender. Sauce can be made up to two days in advance. Freezes great; just be sure to use an air tight container. Remove from the freezer 24-36 hours before planned usage and let defrost in the refrigerator.
This recipe is a personal recipe added by brianwsmith and has not been tested or endorsed by MyRecipes.
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