Homemade Pizza With Mild Tomato Sauce

Ingredients

For the Pizza Crust

• 1 (7 g) package active dry yeast

• 1 cup very warm water (2/3 cold water, 1/3 boiled)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 1/2 cups flour

For the Pizza Sauce

• 1 (8 ounce) can tomato sauce (or 1 can of canned tomatoes processed in a food processor)

• 2 teaspoons dried oregano leaves
• 1/4 teaspoon salt
• 1/8 teaspoon instant minced garlic
• 1/8 teaspoon pepper
• 1/4 cup cream
• 1/4 cup grated parmesan cheese
• mozzarella cheese (to your taste)

Optional toppings

• chopped onion (optional) or pepperoni (optional) or mushroom, etc (optional)

Directions

1. 1

   Preheat oven to 425F degrees.

2. 2

   Put flour in large bowl with yeast, sugar, salt; stir together.

3. 3

   Stir in vegetable oil and mix well.

4. 4

   Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes.

5. 5

   Divide dough into 2 parts; toss or roll to shape and place on a pizza pan.

6. 6

   In a large saucepan combine tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes.

7. 7

   Remove sauce from heat and stir in cream.

8. 8

   Divide sauce between both pizzas to your own desired amounts.

9. 9

   Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese.

10. 10

    Bake pizza in hot 425F oven for about 15 minutes.

11. 11

    Add mozzarella cheese and bake for 10 minutes longer.

12. 12

    To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap, then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack of the oven (if you use direct racks place foil underneath to prevent overspills). Bake 425F for 10-15 minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15 minutes.