Cook onion in oil until soft; add garlic and cook 2 minutes longer.
Add undrained, sliced tomatoes and their liquid, tomato paste, oregano, basil, bay leaf, sugar, 1 Tbsp salt and dash pepper.
Bring to boil, reduce heat and simmer uncovered 1 hour.
Remove bay leaf before pureeing.
For dough, dissolve yeast in lukewarm water and add oil.
Sift together flour and 1 teaspoons salt into a bowl and add yeast mixture.
Knead about 10 minutes.
Divide dough in half.
Cover each piece of dough and let rise 2 hours.
Stretch dough into pizza pan.
Top with sauce, mozzarella, grated Parmesan, and toppings of your choice.
Bake at 450 degrees Fahrenheit for 10 to 12 minutes.
Ingredients:
1 cup onions, minced
3 tablespoons olive oil
1 tablespoon garlic, minced
2 (15 ounce) cans canned Italian tomatoes
1 (6 ounce) cans tomato paste
2 teaspoons oregano
1 teaspoon basil
1 bay leaves
2 tablespoons sugar
1 tablespoon salt
1 dash pepper
16 ounces mozzarella cheese, grated
1 (1/4 ounce) package yeast
1 1/3 cups water, lukewarm
2 tablespoons oil
4 cups flour, sifted
1 teaspoon salt
Steps/Methods:
Cook onion in oil until soft; add garlic and cook 2 minutes longer.
Add undrained, sliced tomatoes and their liquid, tomato paste, oregano, basil, bay leaf, sugar, 1 Tbsp salt and dash pepper.
Bring to boil, reduce heat and simmer uncovered 1 hour.
Remove bay leaf before pureeing.
For dough, dissolve yeast in lukewarm water and add oil.
Sift together flour and 1 teaspoons salt into a bowl and add yeast mixture.
Knead about 10 minutes.
Divide dough in half.
Cover each piece of dough and let rise 2 hours.
Stretch dough into pizza pan.
Top with sauce, mozzarella, grated Parmesan, and toppings of your choice.
Bake at 450 degrees Fahrenheit for 10 to 12 minutes.
