Basic Pizza Dough and Tomato-Basil Sauce

I was really impressed with this recipe, it's very similar to the recipe I have been using for several years from Joy of Cooking. It's actually a little easier to make, which is always a winner for me!

Directions:

Yeast: Sprinkle 2 teaspoons of yeast and a pinch of sugar over 1 cup of warm water. Let set for about 15 minutes.
Dough: I used my food processor, it was perfect. You can also mix by hand or with an electric mixer.
In the food processor: 2 1/2 cups flour, 1/2 a teaspoon of salt. Add 2 tablespoons of olive oil to the yeast. Start the mixer and pour the yeast through the feed tube. Mix until you have a ball, about 30 seconds.


Knead about 3 minutes on a lightly floured work surface. Add flour as needed 1 tablespoon at a time to prevent sticking. The dough should be soft, smooth, and very springy. Form into a flattened ball. Place dough in a greased deep container, turning to coat. Cover with plastic wrap and let raise 1 1/2 h0urs.

Sauce:
I used two cans of diced tomatoes (14.5 oz. each) you can also use a 28 oz can of plum tomatoes packed in puree.
Saute 2 chopped garlic cloves in 1/4 a cup of olive oil. Add the tomatoes and simmer for 15 minutes. Add 2 tablespoons chopped fresh basil or 2 teaspoons dried, 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, and freshly ground pepper to taste. Let simmer another 5 minutes. Makes 3 cups. (The sauce will keep in the refrigerator for 2 days or freezer for a month.)

You can stretch the dough by hand, roll, or press out. I prefer to stretch by hand. Bake the pizza at 400 F for 15-20 minutes. Or if you have a baking stone place on the lowest rack and bake at 500 F for 10-15 minutes.