Pizza

Making pizza from scratch does take a bit of time and effort, but the outcome is well worth it. This dough doesn't require rising time, thankfully.

Start with the sauce:

You'll need:

• ~8 Roma tomatoes
• ~2 cloves garlic, minced or run through a garlic press
• ~2 tsp olive oil
• ~1/4 cup white wine
• ~1 tsp fresh thyme

• Chop 4 of the tomatoes and puree them with your favorite pureeing tool. I use an immersion blender.
  
• Chop the remaining tomatoes into the puree
• Put the tomatoes in a sauce pan on medium heat
• Add all other ingredients
• Simmer until reduced (mine took 20-30 minutes). The more you simmer, the thicker the sauce will be.
  

Makes enough for one medium-ish pizza, depending on how much sauce you like.

For the dough:

• 3/4 cup whole wheat flour, separated
• 1/2 cup all purpose flour
• 1 Tbps olive oil
• 1/2 cup warm water
• 1/2 packet yeast (1 tsp or so)
• 1 tsp salt

• Preheat oven to 425
• Mix 1/2 cup of the whole wheat flour and all the all purpose flour with the salt and yeast.
• Mix in the olive oil and water to make a wet dough
• Add the remaining 1/4 cup of wheat flour
• Kneed on a flour surface for ~5-10 minutes, until well mixed
• Let rest 10 minutes

Now the directions diverge, depending on if you want normal pizza or a deep dish.

For normal pizza:

• Roll into one 12" or so pizza round
• Place on your favorite pizza baking utility (I'd recommend a pizza stone)
• Bake for 5-10 minutes at ~425
• Remove from oven and add sauce, cheese (~1c shredded cheese) and other toppings
• Bake for another 5-10 minutes, until cheese is bubbly

For deep dish

• Roll into a rectangle to fit into a 8x10" pan*
• Place in the pan of the size you want
• Cover with a clean cloth and let rise for 60-90 minutes
• Bake at 425 for 5-10 minutes
• Remove from oven and add sauce, cheese and toppings
• Bake another 5-10 minutes, until cheese is bubbly

*If you want to make a larger pizza, us a 9"x13" pan and double the dough recipe. (And likely the sauce recipe as well.)