2 1/2 teaspoons (1 envelope) dry yeast
1/2 teaspoon sugar
3/4 cup lukewarm water
2 cups all-purpose flour
1 teaspoon salt
3 Tablespoons olive oil
Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and let proof for 10 minutes. Mixture should look frothy.
Add remaining flour, salt and olive oil and mix well. Turn out onto a lightly floured work surface and knead for 8-10 minutes or until dough is elastic and smooth. Alternately you can do this with the dough hook in a heavy duty mixer. Dough should feel moist and tender. If it's too stiff, add a bit more water. Place dough in an oiled bowl and turn to coat it evenly. Cover and let rise in a warm spot in kitchen (at least 75 degrees) for 1-2 hours.
Yield: 1 large rectangular pizza
For the sauce:
10 3/4 oz. tomato puree
6 oz. tomato paste
3/4 Tbsp. dehydrated onion (or saute 1/2 of a chopped onion)
1 tsp. Italian seasoning
1 1/2 tsp. oregano seasoning
1 tsp. rosemary (optional) (grind in hand)
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
Add ingredients to saucepan and cook on a low flame. Add water to meet desired consistency.