No Fail Pizza Dough (and homemade sauce!

• Produce

  • 2 tsp Oregano, dried
  • 2 (14.5 ounce cans Tomatoes

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 3/4 tsp Salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Liquids

  • 1 cup Water

• Other

  • 3 to 4 cups all-purpose flour or half all-purpose half whole wheat

Found on spendwithpennies.com

Description

Ingredients

• 1 tablespoon active dry yeast
• 1 cup warm water
• 2 tablespoon olive oil
• 1 tablespoon honey
• ¼ teaspoon salt
• 3 to 4 cups all-purpose flour or half all-purpose half whole wheat
• 2 (14.5 ounce) cans diced tomatoes, drained well
• 2 tsp dried oregano
• 3 tablespoon olive oil
• ½ tsp salt

Directions

• Mix the yeast and water in a small bowl, cover and let stand for about 5-10 minutes.
• Mix the oil, honey, salt and yeast mixture in a large mixing bowl. Mix in the 3 cups of flour, a cup at a time. If the dough seems too wet, start at the fourth cup, ¼ cup at a time. Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.
• Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans.
• Let the dough rise while you make the sauce.
• Put the tomatoes in a sieve and push the juice out with a spoon. Put the drained tomatoes in a food processor or blender and pulse to crush them.
• Pour the tomatoes into a bowl and mix in the oregano, oil and salt.
• Now that you have the basics down, you can have fun creating your own pizza toppings.
• (I usually bake at 420 for 10-15 minutes or just until browned.)