Brian's Homemade Pizza

Sauce
1 can petite diced tomatoes
1 can tomato sauce
1/4 cup chicken broth
1 tsp salt
1 clove minced garlic
1 1/2 TBSP fresh basil, minced (or the equivalent of dried basil)
1 TBSP fresh oregano, minced (or the equivalent of dried oregano)

Simmer for 30 min, stirring occasionally.

Crust
1 1/4 cup warm water
1 TBSP yeast
2 TBSP sugar
1/2 tsp salt
3 cups flour

Dissolve yeast in warm water.

Add sugar, salt, and 2 1/2 cups flour. Mix to form dough.

Add more flour (up to a 1/2 cup) if needed to pull together. Mix about 3 minutes.

Let rest for 10 minutes in bowl.

Flour your pizza peel and sprinkle it with cornmeal. Work the dough with your hands to stretch it before laying on your pizza peel. Roll it out a bit more if needed. Let it rest for another 10 minutes on the peel after you've rolled it out.

Add all toppings BEFORE transferring dough from pizza peel to hot pizza stone (heated to 450° in oven).

Cook for 12-15 minutes.

Comments from the cook: I married a man who CANNOT get enough pizza! The only thing he loves more than making it? Eating it! He has been adding recipes to his quiver for a while now. This crust is one we tried just over a week ago. We are in love with the taste, and it's a quick one!

Brian got this sauce recipe from a man that visited the bell-tower at BYU a few years ago. The man owned the first pizza delivery restaurant in SLC. While this was not the recipe he used in his restaurant (too time-consuming, says he!), it was his personal favorite. Brian and I have yet to find a sauce recipe that matches it.

Also, we use dried spices in the winter time. Fresh ingredients are best, but one must find alternatives in winter!

Originally shared by Erica and the unnamed bell-tower pizza man.