Here's mine...tried and true. It's Ann T.'s sauce, so you know it's going to be good! The instructions are pretty explicit, which is for my own benefit, so I can make it again. Top it with what you want; the crust is really good.

Here is a link that might be useful: Amazing Thin Crust Pizza

Hi Mary: I haven't been in the FF for a long while.
Thought I'd take a peep and saw your Post.
Here is my recipe. Always glad to help.

Pizza Dough
An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick, unless you are using NS Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou
I'll send a Recipe for the Sauce.


RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this?
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Posted by hawk307 (My Page) on
Fri, Feb 16, 07 at 16:54
I used Pizza Sauce in my Pizzera, which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd.
(add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

SPAGHETTI SAUCE
This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.
Lou

Lou's Back ! Hi Lou, How've ya' been? If I'd known you'd show up, I wouldn't have bothered to post my recipe. Don't be a stranger, please!

Lou's here! I thought my eyes were playing tricks on me! I had to check the date and make sure it was THIS years!!

Hey Louster! How are ya buddy???? It's wonderful to see you.

Hi Claire and Shaun:
Haven't been here, except to peep in once in a great while.
Last time was at the end of November, just to se if my birthday was mentioned. It wasn't !!!
I have better things to do than to try to push my Recipes and advice. At least some of the members have tried them. Can't compete with Cliques.I am in contact with some members by Email.
Thanks for your concern.

Mary :
All dough recipes are basically the same, except for minor
deviations. Everyone thinks their's is the Best.
I added some Whole Wheat flour for a crispy crust and tenderness.
If you don't understand the recipe , drop me an Email.
( ginlou@ptd.net )
Thanks , LOU

As the others have said, the recipes are all basically the same. I stir a packet of rapid rise yeast into 2/3 cup of warm water, put 1-2/3 cups of all-purpose flour and a three-finger pinch of salt in the Cuisinart, start it running, pour in the liquid and process for 45 seconds, add 2 teaspoons of olive oil and process for 60 more seconds. (It takes longer to clean the machine than it does to make the dough.)

--Doug