FlytrapCare Carnivorous Plant Forums

Many people have sent a PM for my homemade pizza dough and sauce recipe, so here it is.

Dough. Actually a Cuban bread formula works great for pizza but can be used for loaves or rolls.
All measurements are by weight. (It's a Chef thing) I'll try to measure them out another way.
Water 15 oz. (1 and 7/8ths cup)
1 oz fresh yeast (3 Tbsp)
1 lb 8 oz all-purpose flour (about 4 3/4 cups)
.5 oz salt (2 tsp)
1 oz sugar ( 2 Tbsp)
Knead to form dough.
Add more flour if sticky, more water if dry.
Allow dough to rise 1 hour at room temperature.
Roll out a handful to 1/4 inch thick for a personal pizza. Top with sauce, cheese, and toppings. Bake at 400°F until golden brown.


Sauce:
6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 - 15 oz can) or 15 oz can of diced tomatoes if you want it chunky
1 Tbsp oregano, or to taste
2 Tbsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar

Mix above ingredients and simmer for 5 minutes. Spread on pizza dough.

Add whatever toppings you want, go to town! Then follow directions to bake the dough.

Enjoy!

schmeg wrote: ↑Thu Jul 16, 2020 1:12 pm If the recipe is calling for the fresh yeast in a block, that may be hard for some people to find. Maybe edit with an option for granulated active dry yeast?

It calls for active dry yeast.
I would suggest blooming the yeast first, it just gets it going a bit quicker.

Sometimes, if I'm lazy, I'll just spread about a tablespoon of olive oil on the dough instead of making the sauce, then scatter one minced, medium sized clove of garlic around. I'll then proceed with my cheese and toppings.

schmeg wrote: ↑Fri Jul 17, 2020 6:28 pm Cheap fast trashy clam pie from my college days a million years ago:

Homemade crust. Brush with a little olive oil.

Spread on good-quality condensed white clam chowder soup: find one with lots of clams, real cream, and is thick.

[then] Sprinkle with BacOs stolen from the cafeteria salad bar.
[now] Sprinkle with crispy diced Nueske's smoked bacon.

Top with mozz or your favorite combo of cheeses also stolen from salad bar. Fresh black pepper.

This sounds both disgusting and delicious all at once.
I make a killer clam sauce for pasta, it might be a good sub for the soup, but I never have leftovers of that.

Maybe you weren't able to get as much salt out as you thought. You said you accidentally put 2 T of salt instead of 2 tsp, but the sauce only calls for 1/2 T garlic salt which is 1 1/2 tsp.
If you're talking about the dough, it does call for 2 tsp salt, which you could lessen if desired, but I'd still put at least 1 tsp in.