Pizza Crust:
2 1/2 tbsp. yeast
1 cup lukewarm water
3-3 1/2 Gold Medal all purpose flour
1 tsp. salt
1 1/2 cup olive oil
Pizza Sauce and Toppings:
3 tbsp. olive oil
3 tbsp. crushed garlic
1/2 cup chopped onions
1 cup mashed canned plum tomatoes
1 kg. fresh tomatoes, seeded, skinned and cubed
1 tsp. dried oregano
1 tsp. dried thyme salt and freshly ground pepper to taste
1 3/4 grated mozzarella cheese
Procedure :
In a large bowl, add yeast to water and stir to dissolve. Combine next four ingredients and add to yeast mixture. Knead dough until smooth and satiny. Let rise for an hour our until double in bulk. Punch down and divide into two balls. Roll out each piece then place on oiled baking sheets. Pre-bake in a moderately preheated oven at 400 °F for about 2 to 3 minutes. Set aside.
Prepare the sauce and toppings.
Saute in oil the garlic, onions and basil, Saute canned and fresh tomatoes. Let simmer for 5 minutes. Add the oregano and thyme. Season to taste Cool. Spread enough sauce on top of each pizza crust. Sprinkle with mozzarella cheese. Bake at 400 °F until cheese melts.
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