2 C. warm tap water
2 T. SAF-instant yeast (I keep a 1 lb. bag in the freezer)
2 T. sugar
1 T. olive oil
1 tsp. salt
4 – 5 C. all purpose flour
melted butter for brushing, about 2 T.
Place the water, yeast, sugar and oil in a stand mixer with a dough hook. Allow the yeast to proof (foam up) for 5-6 minutes. (Note: Even though I am using instant yeast, I still wait for it to foam just to make sure the yeast is still alive.) Add the flour, starting with 4 C. into the bowl and mix together till it begins to pull away from the side of the bowl.
Stop the mixer and touch the dough to see how it feels. If it is too sticky add a little more flour, if it does not feel sticky, then do not add more flour (this will depend on the humidity where you live). Remove the dough to a floured work surface and need for 2-3 minutes.
Form into a ball and place in a lightly greased bowl, drizzle about a tsp. of olive oil over the top and rub to coat the dough. Cover with a dish cloth and allow to double in size. Punch down the dough and knead a couple more times, return to the bowl to rise one more time.
Punch down and divide the dough in half rolling out to the thickness you prefer. Prepare your pizza pan with a light coating of cooking spray and a dusting of yellow cornmeal over the pan. Place the dough on the pan and top with sauce and your favorite toppings. Bake in a 450 degree oven for 8-10 minutes. Brush the edges with a little melted butter before serving.
For Sauce :
15 oz. can tomato sauce
6 oz. can tomato paste
1 tsp. dried oregano
1 1/2 tsp. dried basil
1 1/2 tsp. minced garlic
1/4 tsp. sugar
1 tsp. smoked paprika
1/2 tsp. onion powder
Combine all ingredients in a small pot. Cook over low heat for 15 minutes. Allow to cool. Will keep for up to 1 week.