Keep in mind that the recipe below makes a chunky sauce.
Pizza from Scratch
For the sauce
2 Tbs olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
1 quart jar whole peeled tomatoes (or a 28 oz can)
1 (28 oz) can plain tomato sauce
1 (7 oz) can tomato paste
1 Tbs dried oregano
1 Tbs dried basil
1. In a large pot or Dutch oven, heat olive oil over low heat.
Add chopped onion and garlic and cook until onions are
translucent; about 15 minutes.
2. Add spices. Stir.
3. Cut tomatoes into small chunks and add to pot.
4. Drain excess juice into pot, discarding dregs.
5. Slowly stir in sauce and paste.
6. Cook over low heat for 3-4 hours, stirring occasionally.
For the dough
1 tsp active dry yeast
3/4 Cup + 2 Tbs warm water
1 tsp sugar
2 Cup bread flour
1 tsp kosher salt
1 Tbs olive oil
cornmeal and flour for dusting
They say that cooking is an art but baking is a science; keep this in mind when making the dough. Measure precisely and follow the instructions exactly. Also be aware that humidity can alter the outcome; I have found it more difficult to create thin crust in humid weather because the dough is "springy." Thanks to Jen for turning me on to the pizza dough recipe, courtesy of Janae Monir.
Click here for printable recipe