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Pizza Crust and my Marinara recipe. Enjoy! Basic Pizza Dough 4 cups (500 g) bread flour (may substitute all purpose) 2 tsp (7 g) dried yeast 1 ⅓ cup (320 ml) lukewarm water 1 ½ tbsp olive oil 1 tsp salt ½ tsp sugar Add the yeast to the lukewarm water with sugar and set aside for 5 minutes Combine the flour and salt in a large mixing bowl. Make a well in the center and add the yeast and water and start to mix it together with a wooden spoon. Add the olive oil and mix together until a rough dough forms. If it’s too sticky you can gradually add a little more flour. Dust a clean work surface with a little flour and knead the dough for around 5 - 10 minutes until it’s silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add ½ tbsp olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 2-3 hours or until doubled in size. Shape the crust: on a piece of floured parchment paper on top of a large cookie sheet or pizza pan, begin pressing out half the dough into a circle or a rectangle. Use a bit of olive oil to help smooth out and stretch the dough into the desired shape Assemble the pizza: cover the dough with half of the tomato sauce. Cover with ⅓ cup parmesan cheese. Place toppings on the cheese (meat, mushrooms, olives, pepperoncini, sliced tomatoes, basil, etc) Sprinkle half of the mozzarella on the pizza. Drizzle a bit of olive oil over the pizza. Bake the pizza in a hot oven at 450 degrees until it begins to brown around the edges and the cheese has melted. Makes enough dough to make 2 large pizzas that serve 4-6 people. Instructions using a mixer: Add to the bowl the yeast, lukewarm water, sugar, flour, and salt and olive oil, and set aside and mix the dough until a rough dough forms. Continue kneading the dough for around 5 - 10 minutes longer until it’s silky smooth and soft and forms into a ball. If you lightly press your finger on the ball of dough, it should spring back up easily. Proceed with instructions for hand mixing. Slow rise: Reduce yeast to ⅛ tsp. Let rise for 18 - 24 hours. Or you may place the regular dough in the refrigerator to rise overnight. A slow-rise dough will have more flavor and tang. Marinara Sauce 2 tbsp. olive oil ½ large onion, diced finely 2 cloves garlic, minced 1 tbsp dried oregano 1 tbsp dried basil 1 can tomatoes (14 oz) or 2 cups fresh, chopped ½ cup red wine ( may substitute water + splash balsamic vinegar) 1 tbsp. Tomato paste 1 tsp sugar Saute the onion until clear and translucent, then add the garlic, basil and oregano. Saute a few minutes and then add remaining ingredients. You can then use a hand blender to puree the tomatoes to your taste. Simmer for 10 minutes. Stuffed Baked Potato