Tomato Sauce

Ingredients:
¼ cup EVOO
2 medium onions, thinly sliced
4 cloves garlic, chopped
1 large can (28 ounces) peeled tomatoes
½ cup dry white wine
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Instructions:
In a medium pot over medium-low heat add 2 tablespoons of the EVOO, plus the onions and garlic.  Stir, cover, and cook for approximately 10 minutes, stirring every three minutes, allowing the onions to cook down.  Add the tomatoes, wine, herbs, and salt and pepper.  Cook, uncovered, for an additional 25 minutes, stirring occasionally to prevent burning.  Add the remaining 2 tablespoons EVOO and blend on low speed until smooth.  Season to taste. 

Dough

Ingredients:
¾ cup very warm tap water
1 tablespoon EVOO
2 ¼ cups all purpose (AP) flour
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon dry yeast
½ teaspoon dried oregano
In the bread maker combine the warm water, EVOO, flour, salt, sugar, yeast, and oregano, in that order. Select 1 pound ‘dough’.  Press the start button. 

Instructions:
Place either a pizza stone or an inverted sheet pan in the oven, then preheat to 450*F.  When the dough is ready, divide into four equal portions, keeping one out and covering the others with plastic film.  On a lightly floured table or cutting board, and using a rolling pin, roll out the dough until very thin.  Place on lightly floured pizza peel or on the back of a lightly floured sheet pan .  Spoon and spread evenly, 2 tablespoons tomato sauce on the rolled dough.  Add desired toppings, and cook until the edges are light brown in color and the bottom is crisp, 8 to10 minutes.  Finish with a light drizzle of EVOO.  Serve.

Toppings

Thinly sliced fresh tomatoes, mozzarella cheese, goat’s cheese, fresh oregano, fresh basil, ham, olives, mushrooms, red onions, spinach, etc.

Bread Machine Pizza Dough Recipe for one pound pizza dough:

¾ cup very warm water
1 tablespoon extra virgin olive oil
2 ¼ cups all purpose (AP) flour
1 teaspoon kosher salt
1 teaspoon sugar or honey
1 teaspoon dry active yeast
½ teaspoon dried oregano

Most of the bread machines that I have seen through the years have, at the very minimum, a one pound setting button.  The newer machines, within the last 10 years, have a pizza dough (or dough-only) setting which will knead the dough, allow it to rise within a controlled environment, then beep when the dough is ready to use.  The recipe below works perfectly almost every time, however that said, feel free to add a touch more flour while the bread is kneading until it feels silky to the touch and no longer sticks to the sides of the container.

Add the ingredients to the bread machine in the order of the list above, top to bottom.  Set the machine to one pound dough only/pizza dough, then press start.  When the machine is done, remove the dough, and use immediately, or, place into an olive oil brushed bowl, cover with plastic wrap, and transfer to the refrigerator until ready to use.