re: Give me your pizza dough/sauce recipes?

I have done this one and it is good.


Peter Reinhart's Napoletana Pizza Dough

4 1/2 cups 20.25 oz bread or ap flour
1 3/4 teaspoons (.44 oz) salt
1 teaspoon (0.11 oz) instant yeast
1/4 cup (2 ounces) olive oil optional
1 3/4 cups (14 ounces) water, ice cold (40 degrees f) Semolina flour or cornmeal for dusting

Stir together flour, salt and instant yeast in a 4 qt. bowl or electric mixer. Mix until flour is absorbed with paddle attachment until dough is a smooth mass 5/7 min. To get a smooth sticky dough. Dough should clear sides of bowl but stick to bottom. Add flour if this doesn't happen. If bottom comes away add water drops

Transfer dough to counter top. Cut into 6 pieces, roll into balls and store overnight in fridge

Remove 2 hours before cooking


Sauce: I just do it.

Questions you need to ask yourself - do you like sweeter sauce, stronger herbal flavor

Use crushed tomatoes and about equal parts of basil, oregano, garlic, marjoram (fresh is best, but I hardly ever have/use all fresh). Add to taste preference, salt, sugar (if you like) or honey. If you like thicker sauce, dump crushed tomatoes into a sieve lined with a paper towel to remove some of the liquid.