Ingredients

• 1 (16 ounce) can plum tomatoes, chopped very finely
• 2 garlic cloves, minced
• 4 tablespoons olive oil
• 2 teaspoons oregano
• 2 tablespoons tomato paste
• sugar (to taste usually 1-2 tsp)
• 1/2 teaspoon salt (to taste)
• 1 1/2 cups flour (see description above for type of flour)
• 1 teaspoon salt
• 1 teaspoon yeast
• 1/2 teaspoon honey
• 1 tablespoon olive oil
• 1/2 cup water
• olive oil (for brushing over pizza dough)

Instructions

1. For Sauce:.

2. If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or use immersion blender for 10 - 20 seconds.

3. Lightly cook garlic in olive oil. Add all ingredients and simmer for about 45 minutes. You will not use all the sauce for 1 pizza. Freeze the rest for later use.

4. For Dough:.

5. Combine yeast, lukewarm water and honey in a small bowl. This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes.

6. Combine yeast mixture, flour, salt, and olive oil and use bread hook for easy preparation. Knead until satiny smooth. Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours.

7. Or knead for 10 minutes or until smooth. Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours.

8. Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours.

9. Roll out to fit the pizza pan about 12 inches round. Brush with some olive oil and then spoon on pizza sauce. Use whatever fixings you like on top and bake 425 F degrees oven for about 20 to 25 minutes. Every oven is different so check often to make sure they don't burn and bake until done.