Homemade Pizza Dough and Sauce

Pizza Dough

2 1/2 Cups All Purpose Flour
2 Tbsp Vital Wheat Gluten
2 Tbsp Sugar
1 Tbsp Active Dry Yeast
2 Tbsp Dry Milk Powder
2 Tsp Salt or Onion Salt
2 Tsp Dough Enhancer
1 Cup Warm Water
2 Tbsp Olive Oil

Combine all ingredients (except sugar, yeast, and water) into bread maker and run on the dough setting. Proof yeast in water with the sugar. Water should be no more than 103 degrees. Let bread maker mix and knead the dough, but pull it out of the machine before it starts it's rising cycle. Continue to knead on the counter to create a strong gluten structure that can be stretched thin without tearing, about another 5 to 10 minutes. Dough should be sticky to the touch by not so sticky that its impossible to knead on an unfloured counter. After kneading put in an oiled bowl and cover with plastic wrap. Put it in the fridge to do a cold rise for at least 5 hours, but it could stay in there all day. Leaving it in the fridge to rise very slowly develops great flavor in the dough.

Makes 4 dough balls that can be turned into four 8" round pizzas.

Cook at 425 degrees for 15 mins for 8" pizzas, preferably on a pizza stone that was preheated in the oven. I haven't done a larger size pizza yet, but 15 to 20 minutes should do it in general.

Pizza Sauce

1 14.5 oz can of diced tomatoes
1 8 oz can of tomato sauce
4 oz of water (use water to rinse out tomato sauce can then add to the sauce)
1 Tsp of dried Sweet Basil
1 Tsp of dried Oregano
1 Tsp of dried Parsley
2 Tsp Salt or Onion Salt
1 Tsp of Onion Powder (leave out if using onion salt)
2 Tsp of Granulated Garlic or 1 Tbsp of Minced Garlic
2 Bay Leaves
1 Tbsp Olive Oil

Dump all of the ingredients except bay leaves into blender and puree until smooth. Pour contents into sauce pot on stove and add bay leaves.  Bring to a near boil then reduce heat, cover and simmer until the sauce reduces by a bit and looks all saucy. About 10 to 15 minutes should do it. Cool down or refrigerate until needed. Sauce stores well in the fridge. Makes enough sauce for about 12 8" pizzas. Use within about 30 to 60 days or divide into thirds and freeze.