Pizza

Mueller Family

cup warm water

package yeast

tablespoon sugar

½ teaspoons salt

2 tablespoons peanut or olive oil

2 ¾ - 3 ¼ cups flour

Shane's Pizza Sauce (see next recipe)

Pizza toppings of your choice

Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in

sugar, salt, oil, and 1 ½ cups flour; beat until smooth. Add enough flour to make a stiff dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in

a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until

doubled in bulk, about 45 minutes. (Oven heated to 200º, then turned off works well.) Punch

down dough, divide in half. Roll and stretch each into 13-inch rounds. Place in 2 lightly oiled

2" pizza pans, pressing around edge to form standing rim of dough. Bake at 350º for 10

minutes. You may want to prick crust with fork before baking. Top immediately and bake

0 minutes at 400º or cool and store up to 6 days, wrapped tightly, in the refrigerator.

Recipe may be doubled. Pre-baked pizza crusts, with or without toppings may also be frozen

for longer periods of time; wrap well. To store pizzas with toppings, wrap with plastic wrap

first, then aluminum foil. (Tomato in sauce may eat through foil.) A favorite Sunday night

supper at our house.

Shane's Pizza Sauce

Shane Mueller

-4 cloves garlic, pressed or minced

tablespoon olive oil

8 oz. can tomatoes

cup water

½ teaspoon salt

¾ teaspoon dried basil

¾ teaspoon dried rosemary

1 teaspoon oregano

1 (8 oz.) can tomato sauce

1 teaspoon dried parsley

bay leaf

black pepper

¼ teaspoon thyme

Cook garlic in olive oil for a few minutes. Do not brown. Blend tomatoes slightly in blender

to break them up. Add tomatoes and all other ingredients to garlic and oil. Simmer, covered,

over low-medium heat for 2-5 hours, stirring occasionally. If too runny, uncover and reduce

over higher heat. Enough for 4-5 pizzas. Can also use on pasta.

Nelson Family Recipe Book