Pizza Sauce and Dough

Neapolitan-Style Pizza Dough

Instructions

In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.

Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1½ hours.

On lightly floured surface flatten dough with your hands. Cut dough in half and form into 2 balls. Dough may be made 1 day ahead to this point. Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag. Return dough to room temperature before proceeding.

Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand. Let dough rise in a warm place until doubled in bulk, about 1 hour. Makes enough dough for two 9-inch pizzas.

Pizza Sauce

Instructions

In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduced to about 2½ cups. Season sauce with salt and cool to room temperature. Sauce keeps, covered and chilled, 5 days. Makes about 2½ cups.