Dough (makes enough for 2 pizzas):
1 (.25 oz) package active dry yeast
1 C warm water
2 1/4 C bread flour
2 T olive oil
1 t salt
2 t white sugar
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a standing mixer, combine bread flour, olive oil, salt, sugar, and yeast mixture. Mix well until a dough has formed that no longer sticks to the sides of the bowl. Cover and rise until doubled in volume, about 30 minutes.*
*If you plan to freeze, do BEFORE allowing dough to rise. Dough thaws quickly and will rise then.
Sauce (makes enough for 2 pizzas):
1 (12 oz) can tomato paste
1 1/2 C water
1/3 C olive oil
4 cloves garlic, minced
salt & pepper, to taste
1/2 T dried oregano
1/2 T dried basil
1/2 t dried rosemary, crushed
Mix together the tomato paste, water, and olive oil in a small saucepan. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Cook over medium heat to a simmer, then turn off heat. I allow the sauce to sit there for up to a couple hours (depending on how much time I have) to let the flavors blend. Use half for your pizza and freeze the other half.