Tonight we made some pizza from scratch. Awhile ago I made a big batch of pizza sauce which is pretty simple. The sauce is just canned whole tomatoes with some garlic, oregano, a dried chili, and a tad of salt blended. After using it that night I put the rest in a freezer bag to use in the future. The future was tonight. Trisha made the crust from scratch. In her words,

"I started by heating 3/4 cup of water to approximately 118 degrees, stirred in 2 teaspoons of sugar and then 1 tablespoon of traditional yeast. Let sit for approximately 10 minutes to proof - you will know when it is ready as there will be a layer of foam on top. Combine the liquid with 1 cup of flour, 1 and 1/2 teaspoons of salt, and 2 tablespoons of olive oil. I did this in my Kitchen Aid mixer, using the flat beater on the lowest speed until well combined. Add 1/2 cup more flour 1/4 cup at a time and switch from the flat beater to the dough hook when well combined. Add approximately 1/2 cup more flour (2 cups in total) and adjust your mixer to the next speed. Let the mixer knead the dough for you for 5 minutes or so, until it is nice and smooth. If it is sticking during this process, add a little extra flour. If you choose do this by hand, you've got at least a good 5 minutes of kneading ahead of you. After kneading, place the dough in a large bowl and coat with olive oil. Cover lightly with a tea towel and let rise for 1 to 2 hours".

This made for one of the strongest dough I've ever worked with. When the gluten is released this much it makes the dough easy to work with and it won't tear. The dough will also crisp up better in the oven this way too.

The pizza was topped with hot genoa salami and mozza.