Pizza Recipe

Directions:

1. SAUCE - 1 DAY AHEAD OF TIME:.
2. Heat saucepan on med-low heat. Add oil. Make sure onion and garlic are chopped/crushed to where they are the same size. Add onion to pan let brown then add garlic after to ensure it doesn't burn and become bitter. Should be sweating when ready for next step.
3. Add tomato paste. Add water to empty can and shake can to get the remaining paste from can. Add to pan.
4. Add remaining ingredients. Simmer for a few hours and let rest in Tupperware inside fridge overnight to ensure best flavor.
5. CRUST - 3.5 HOURS BEFORE:
6. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
7. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
8. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
9. FINALLY:.
10. HEAT OVEN WITH PIZZA STONE IN IT to 500°F You may also use a shallow, non glazed clay flower pot turned upside-down.
11. Roll out crust to desired thickness. (Thinner crust seems to bring most flavor out of the sauce and toppings.) Sprinkle pizza peel with cornmeal. Place crust on top of pizza peel and shake around to ensure it free. Cover and let rest for 30 minutes.
12. Brush crust with olive oil and sprinkle with Garlic power or garlic salt. Add sauce and desired toppings. Put cornmeal on pizza stone. Slide pizza from peel to the stone in the oven. Bake for 10-13 minutes. Check often. Done when crust is slightly golden brown and cheese is bubbling.