The bottom of the pizza, called the “crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
Directions
Mix all ingredients; simmer 2 or 3 hours (can use a crockpot).
Cool before using.
Makes sauce for 2 large pizza; freezes well.
PIZZA CRUST ¼ cup warm water 1 package dry yeast 1 teaspoon sugar ⅓ cup warm water 2 teaspoon sugar 2 cup sifted flour
Mix first 3 ingredients together; let stand 2 minutes.
Stir and let stand 5 minutes more.
Add next 3 ingredients; mix well and knead.
Let rise 1½ to 2 hours.
Makes 1 large pizza.
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