Pizza from Scratch

Sauce
Ingredients:
2 Tbs olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
1 quart jar whole peeled tomatoes (or 1 28oz can)
1 (28 oz) can plain tomato sauce
1 (7 oz) can tomato paste
1 Tbs dried oregano
1 Tbs dried basil

Instructions:
1. In a large pot or Dutch oven, heat olive oil over low heat.
Add chopped onion and garlic and cook until onions are
translucent; about 15 minutes.
2. Add spices. Stir.
3. Cut tomatoes into small chunks and add to pot.
4. Drain excess juice into pot, discarding dregs.
5. Slowly stir in sauce and paste.
6. Cook over low heat for 3-4 hours, stirring occasionally.

Dough
Ingredients:
1 tsp active dry yeast
3/4 Cup + 2 Tbs warm water
1 tsp sugar
2 Cup bread flour
1 tsp kosher salt
1 Tbs olive oil
cornmeal and flour for dusting

Instructions:
1. Heat water to 120-130F. Sprinkle in sugar and yeast.
Stir with a rubber spatula and let stand 15 minutes until
yeast dissolves and foams.
2. Whisk flour and salt in a bowl. Add yeast/water mixture
and stir until a rough dough forms.
3. Using hands, knead dough in the bowl until it comes
together. Sprinkle on more flour as needed to keep from
sticking.
4. Once dough is soft and pliable, form into a ball. 
5. Lift dough ball from bowl and add oil to the bowl. Roll
dough in oil until completely covered.
6. Cover bowl with cling film and leave in a warm spot for
two hours. (I've found placing the bowl in the oven with the
oven light on works well - it's warm and there's no draft)
7. After two hours, dough will be puffy. Press gently to
deflate. Gently knead to form a ball again.
8. Recover with cling film and leave for 15 minutes.
9. Preheat oven to 500F.
10. On a baking sheet, sprinkle on flour and/or cornmeal.
11. Press dough out into desired size. It will get thicker
while baking so if you don't like thick crust, make sure to
shape a very thin dough.
12. Spread on sauce and add desired toppings.
13. Bake for 10-12 minutes.

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