Pizza Dough

Ingredients
1 Package Dry-Active Yeast
½ cup warm water (110°), plus ¼ cup water
1/8 tsp sugar                                                                        
½ cup milk
2 Tbsp Extra Virgin Olive Oil
3 Cups All Purpose Flour
1-1/2 tsp Kosher Salt

Method
Combine the yeast with the warm water and sugar and whisk together. Let the mixture “proof” in a warm place. That is, as the mixture bubbles, it will increase in size about 3-4x. This should take approximately 5 minutes. By hand, or in a stand up-type bowl mixer, combine the dry ingredients in the bowl. Turn on machine and combine the yeast, milk and water then the oil. If necessary, add a few drops of milk. Dough should be very soft but should not stick to the sides of the bowl. Once dough comes together in bowl, mix an additional 3-5 minutes, or until shiny.

Transfer dough to a mixing bowl that has the sides oiled down and cover with plastic wrap, with a couple of holes punched in it. Let rise for 30 minutes and then punch down. Dough can be stored for a day in the refrigerator. Bring to room temp before ready to use.

Pizza Sauce

Ingredients 3 Tbsp Olive Oil
3 Large Yellow Onions, chopped
3 Cloves Garlic, chopped
2 Qts. Canned Whole Italian Tomatoes                                      
16 Oz. Canned Tomato Puree
2 Tbsp Sugar
1 Tsp. Salt
1/4 Tsp. White Pepper
2 Tbsp. Dry Oregano
1 Tbsp. Dry Basil

Method
In a heavy bottom 4 quart sauce pan, over medium heat, sauté garlic in olive oil until the garlic just begins to get some color. Then add onions and stir until they become translucent. Add canned whole tomatoes and tomato puree and bring to a boil, then turn heat down and simmer for an hour or two, breaking up the tomatoes with the back of a wooden spoon or wire whip. Add salt, sugar, pepper and dry herbs and continue cooking for another 15 minutes.