Pizza Dough 3 tsp. sugar 2 packages active dry yeast 1-1/4 cups warm water (105-115 degrees F.) 3-1/4 cups (more or less) bread flour 3 tsp. salt 4 Tbsp. olive oil Disolve sugar and yeast in water and set aside. Mix flour and salt in a large 4- to 5-quart mixing bowl. Make a well in the flour; add the yeast mixture and vegetable oil. Mix and knead thoroughly until a rough mass of dough is formed that cleans the sides of the bowl. Turn the dough out onto a floured work surface; knead for 5-6 minutes until the dough is smooth and soft. Dust with flour if the dough sticks to you hands. Dust the dough lightly with flour; place it in a lightly foured mixing bowl. Cover the bowl with plastic wrap and a kitchen towel. Set it in a warm place to rise for 1 to 1-1/2 hours, until doubled in bulk. Punch down the dough; turn it out onto a work surface and knead for about 1 minute. The dough should be ready to use at this point. Pizza Sauce 1 28-oz. can and 1 16-oz. can of 6-1 brand tomatoes or 1 28-oz. can and 1 14-oz. can of plum tomatoes 2 Tbsp. olive oil 1 tsp. dried oregano 2 tsp. chopped fresh basil or 1 tsp. dried basil 1 tsp. salt 1 clove garlic, crushed 1/4 cup freshly grated Parmesan cheese If using plum tomatoes, drain liquid and crush tomatoes with hands, then mix in remaining ingredients. (Do not cook.)
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf