Pizza Crust & Sauce

Dough--
1 1/4 cup warm water (not very warm at all)
1/2 T yeast
1 1/4 tsp sugar
1 1/4 tsp salt
1 1/4 tsp olive oil
2 3/4 to 3 1/4 c high-gluten flour (I get my flour from the Honeville company up in Brigham City).

Dissolve the yeast and sugar in the water. Dont go very warm at all because you don't want to activate the yeast too quickly. Add the salt and olive oil. Begin mixing and slowly adding flour. I use the flat beater attachment on the mixer until the dough starts to form a ball (after about 2 cups of flour) and then I switch to the dough hook and add the rest of the flour. Add flour until the dough is your desired consistency. If you take the ball out and rest it on the counter, it should slightly relax but not fall. Then I sprinkle with flour and place in a gallon zip lock bag and place in the fridge (overnight). If you add a little less yeast then keep it in for two nights (the dough ages a little longer and has more flavor).

When making the pizza, the less you use a rolling pin and more you use your hands to stretch the dough and even throw it, the more body the crust will have.


Sauce --

1 14.5 oz can of diced, peeled tomatoes (blend them up--juice and all)
1 6 oz can of tomato paste
1 1/2 tsp olive oil
1 1/2 tsp basil
1 tsp garlic powder
1 tsp oregano
1-5 tsp brown sugar (I used 5 because Jess likes it sweet, but sweeten to your liking)
1/8 to 1/4 tsp fennel (depends on your taste/preference whether you add or how much)

Mix it all together and simmer for at least half an hour so the flavor blends well.