Pizza Sauce & Dough****

By Gigirox

Ingredients

• Sauce:
• 1 (6-ounce) can tomato paste
• 1 cup water
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, minced
• Salt and pepper
• 3/4 tsp dry oregano
• 3/4 tsp dry basil
• 3/4 tsp dry rosemary
• Dough:
• 1/2 cup warm water, 105 degrees F
• 2 1/4 tsp dry yeast
• 1 1/4 cup room temperature water
• 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl
• 4 cups bread flour
• 1 1/2 tsp kosher salt
• optional (2 Tb "Pizza Dough Flavoring")

Details

Servings 6

Preparation

Step 1

Sauce:

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Dough:



Add the warm water into a small mixing bowl or a standard 2 cup measure, sprinkle the yeast over the warm water and let stand until the yeast softens, 3 to 5 minutes. Mix slightly to dissolve yeast and allow it to proof for another 15 minutes in a warm spot in the kitchen. Add the room temperature water and 2 tablespoon of the olive oil to the yeast mixture and stir to combine. Measure the flour salt and flavoring into the bowl of a stand mixer. Combine on very low speed with the paddle attachment. Slowly add the liquid ingredients to the dry, and increase the speed of the mixer slightly to incorporate the mass. Stop the mixer and replace the paddle with a dough hook if you have one. Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes. Place the dough on a floured board and knead the dough by hand for another 1 to 2 minutes. Add flour to dust as needed to prevent sticking. Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean towel, let stand until dough doubles in size, about 1 1/2 hours.

When ready to shape pizzas, place pizza brick in oven and preheat to 450*.

Divide it into 6 equal pieces (about 4 ounces each). Set the pieces of dough being used on a sheet pan and cover with a clean towel or plastic wrap. (Dough not being used can be placed in the refrigerator or frozen until ready to use.) Using both a rolling pin and your hands, roll/shape each piece of dough as evenly as possible into an 8-10 inch circle, dusting lightly with flour, as necessary. Sprinkle cornmeal onto dough and flip to have cornmeal on bottom. Using a fork, prick holes in dough, place pizza on brick, pre bake for about 8-10 min.

Cover with toppings and bake until golden brown, another 8-10 minutes