Pizza Crust



Makes 2 pizzas



From the Pirate Cookbook courtesy of Sandy Shields



2 cups warm water (110F - 115F) ¼ cup olive oil



2 packages yeast 5-6 cups all-purpose flour



2 teaspoons of salt yellow cornmeal



Proof yeast with salt in warm water. Mix yeast, water and olive oil, stir
in flour 1 cup at a time. Turn out onto floured surface, knead until
smooth, 5 to 7 minute, adding flour as necessary. Dough will be soft.
Place in oiled bowl, turning to coat all sides, cover with plastic wrap and
let rise in warm place until doubled. Punch down and let rest 15 mins.
Divide in half an, press out into tow 12 inch round pizza pans or 10x15x1
pans or 1 of each. sprinkled with yellow cornmeal(prevents crust from
sticking).



SAUCE:



1 can (14 1/2oz) whole peeled tomatoes, undrained

1 tablespoon olive oil 1 medium onion, chopped

1 clove garlic, minced 2 tablespoons tomato paste

1 teaspoon crushed, dried oregano leaves

1 teaspoon crushed dried basil leaves

1/2 teaspoon sugar

1/2 teaspoon salt



For sauce, finely chop tomatoes in can with knife, reserving juice. Heat
olive oil in medium saucepan over medium heat. Add onion, cook 5 minutes or
until soft. Add garlic, cook 30 sec. More Add tomatoes with liquid, tomato
paste, oregano, basil, 1/2-teaspoon sugar, 1/2-teaspoon salt and black
pepper. Bring to boil over high heat. Reduce heat to medium-low. Simmer,
uncovered 10-15 minutes until thickened. Stirring occasionally.