one 15 oz can Muir Glen whole peeled Tomatoes - purchase at the local Dollar store 2/$1
1 tsp. Oregano
1 tsp. Salt (OR LESS)
1/4 Tsp. crushed red pepper
Drain the tomatoes, put in blender with spices as above - about 4-5 seconds "blend" and its done
3 cups bread flour (says bread flour on bag - what's ever on sale)
1 teaspoon rapid rise yeast (the kind that comes three packs together)
1 teaspoon salt
1 teaspoon sugar or a little honey
1 teaspoon olive oil
8-9 oz cold water out of my water cooler
I put everything in the bread making machine and start the cycle (just dough cycle, no heat)
when it looks like all the ingredients are mixed I slowly add the water (maybe 1 within 1 minute of starting).
When the water is all in I let the machine knead for about 3-4 minutes with the lid open (longer and no voids- longer and dough has the consistency of bread dough).
Take the dough out, form a ball, put in a zip-lock bag sprayed with some PAM, put in the refrigerator overnight.
Pull the dough out, let it come to room temp (say) 2 hours and put it in a pizza pan.
I pan the dough
put sliced Italian soft cheese on dough from the super-market deli section
put sauce as above on the sliced cheese, which is already placed on the crust
put three cloves of garlic, smashed with large knife blade then chopped fine, on sauce (speed evenly)
I sprinkle about a tsp of oregano evenly next over the entire pie
put pepperoni on the pie (10-15 slices, depending on taste)
Put pie in oven for about 10-12 minutes on low shelf @ 500*
Pull pizza out, sprinkle hard cheese (3-4 tablespoons) and a little mozzarella cheese over entire pie, put back in oven on high self for 2 minutes or so
Pull pie out of oven
Put pie on wire rack for about 15-20 minutes to cool, slice and eat
This is great "Youngstown Ohio" type pizza, but not for the weak of heart if you don't like garlic (which can be adjusted to taste).