Pizza from Scratch

DOUGH

This recipe sounds complicated, but when you've done it once, you'll see that it's not hard at all.

1 package yeast
1 tsp. sugar
3 to 3 1/4 cups flour
2 tbsp. olive oil
1 tsp. salt

1. In a small bowl, dissolve the yeast in 1/2 cup warm water; add the sugar. (Test the water on your wrist as you would test milk from a baby bottle; it should feel pleasantly warm.) When the yeast has foamed up (this is called "proofing"), add the mixture to a large bowl containing 2 cups of flour, 1 cup warm water, the oil and the salt. Beat until all are combined and then add more flour, a heaping spoonful at a time, until the dough holds together.

2. Turn out the dough onto a floured counter. Knead it for 10 minutes, until it is smooth and springy. (Or, if you prefer, knead it in an electric mixer for 5 minutes, using the dough hook.) Wash the bowl, coat with olive oil spray, and put the ball of dough into the bowl. Roll it to coat with oil. Cover with plastic wrap and put it into a turned-off oven to rise for about 30 minutes. (This is a good time to make the tomato sauce and grate the cheese.)

3. When the dough has doubled in bulk, punch it down and divide it into two balls. Cover one with a dish towel while you roll the other into a circle that is 12 to 14 inches in diameter. Fold in the edges to form a rim. Place on a pizza pan, cookie sheet or pizza peel, add toppings and let rest for 10 minutes while you roll out the second ball of dough and preheat the oven to 475 degrees. Bake on tiles, a pizza screen or in the pan for 15 to 20 minutes, until the crust is golden. Makes 2 pizzas.

SUPER QUICK PIZZA SAUCE

1 tbsp. olive oil
1 onion, diced
1 garlic clove, minced
2 tsp. dried oregano
1 15-oz. can tomato sauce
1 6-oz. can tomato paste

In a skillet, heat the oil and sauté the onion, garlic and oregano for 5 minutes. Add the tomato sauce and paste, and simmer, uncovered, for another 10 minutes. Stir occasionally to make sure that the sauce doesn't burn. Makes enough for 1 pizza.