Inspiring Quilters, Stitch by Stitch
Crust for 1 med or 2 small personal size
1 c sourdough starter, from fed <or water if no sourdough available>
2.5 c flour
1 T sugar
1 T salt
2 T olive oil
Combine all ingredients in large bowl and stir vigorously with wooden spoon, or with electric beater. Set dough aside to rest 5 min. Stir again 3-5 min, adding more water or flour if necessary. You need this dough to be a bit wetter or stickier than a typical bread dough, but it doesn't need to be dry enough to knead by hand.
If you want to freeze for later use, spray freezer bag, divide dough into four pieces and place in freezer. <I put two to a bag for single pizzas or 1 medium>. Will stay good for a month in the freezer.
For baking later in the day, you can put in frig, and take out at least 1-2 hrs before you intend to bake. The dough needs to come to room temperature and the longer it sits out, the better it will be. A slower rise results in better taste.
Now, the sauce ... this is a No Cook Sauce btw
1 28oz can crushed tomatoes <I like diced and smush them in the pan>
1 t each basil and oregano
1 T garlic powder, or 4-5 crushed cloves
2 T red wine vinegar or lemon juice, or a combination of the two
Salt / pepper to taste
Stir together everything. Fresh tomatoes and herbs can be substituted for the canned tomatoes and dried herbs. The fresh tomatoes don't even need to be cooked first, since the time in the oven baking is enough to cook them.
I like to cook down this sauce on low for a couple hours ~~ lets the herbs blend together. And if there is too much juice it thickens just a bit. And I have thrown a sprinkle of sugar on top just to cut the acid for Doug ..
In fact, it is on low right now hahahaha