Pizza Sauce

By daviddsg

Ingredients

• 28 oz. can whole peeled tomatoes in heavy puree (RedPack brand preferred)
• 1 tablespoon fresh green bell pepper, finely chopped
• 1 teaspoon fresh yellow onion, finely chopped
• 1 clove fresh garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)

Details

Adapted from pizzamaking.com

Preparation

Step 1

Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using.

Preheat your oven to 500 F about one hour before you plan to bake the pizza.

Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.