Pizza

• 3/4 cup water (105 degrees)
• 4 tsp sugar
• 1/2 tsp salt
• 1 tsp active dry yeast
• 2 1/2 cup bread flour
• 3 tbsp corn meal
• 1 tsp olive oil
• 12 each Roma Tomatoes (quartered)
• 3 each garlic cloves (crushed)
• 1 tsp salt
• 2 tsp black pepper
• 1 tbsp Basil (chopped)
• 1/4 cup mozzarella cheese
• 15 each pepperoni
• 3/4 cup Red sauce

1. Place dry ingredients in mixer
2. Add wet ingredients
3. Mix.
4. Wait till dough forms into ball.
5. Add water if not sticking.
6. Add dough if too sticky.
7. Lightly oil a separate bowl, swirl dough in oil until coated in oil, cover, and let dough sit for 30 minutes.
8. Room temperature will impact how quickly the dough rises.
9. Oil stock pot.
10. Turn heat to high.
11. Add quartered tomatoes.
12. Cover.
13. Stir and mash occasionally.
14. 15-20 minutes
15. Strain tomatoes.
16. Place into blender.
17. Add spices.
18. Place sauce into stock pot and simmer until desired thickness.
19. 5-10 minutes.
20. Makes 3 cups sauce.
21. Store extra in fridge or freezer.
22. Place pizza stone into oven.
23. Bottom shelf.
24. Pre-heat to 450F.
25. Dough should be doubled in size.
26. Cut dough in half.
27. This makes two dough balls.
28. I.E.
29. Two pizza pies.
30. Take one dough ball and place onto a pizza peel.
31. Make sure you spread some corn meal under the dough.
32. (prevents sticking and burning)
33. Flatten dough ball into pizza pie using rolling pin.
34. Spread olive oil on the pie.
35. Add red sauce.
36. Add toppings.
37. Place onto pizza stone.
38. 4-5 minutes.
39. Take pizza out of the oven using pizza peel.
40. Let sit for one minute.
41. Cut and enjoy!

water, sugar, salt, active dry yeast, bread flour, corn meal, olive oil, tomatoes, garlic, salt, black pepper, basil, mozzarella cheese, pepperoni, red sauce

Taken from cookpad.com/us/recipes/342566-pizza (may not work)