I finally got around to making a pizza for dinner. The dough was started last Wednesday and then incorporated into another batch of dough Sunday. The crust was wonderful.
Since most doughs are just flour, yeast, water and salt, you can pretty much use your favourite bread recipe to make pizza. Lately it seems I only make a version of French Baguette bread dough and I have found it is perfect for pizza crusts. Especially if it is allowed a long fermentation in the fridge (two, three, four days).
After playing around with many different pizza sauces over the years this is the one that I came settled on as my favourite. It is an uncooked sauce with lots of flavour.
1 28 oz can quality Italian Tomatoes
2 cloves of garlic
2 to 3 Tablespoons olive oil
salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.
NOTE: I use a stick blender and blend all of these ingredients right in the can.