{"id":312,"date":"2012-06-01T22:57:00","date_gmt":"2012-06-02T02:57:00","guid":{"rendered":"https:\/\/www.willclower.com\/blog\/2012\/06\/01\/"},"modified":"2017-02-02T11:40:14","modified_gmt":"2017-02-02T16:40:14","slug":"pizza-dough-and-tomato-sauce-these","status":"publish","type":"post","link":"https:\/\/www.mymedwellness.com\/blog\/?p=312","title":{"rendered":"Pizza Dough and Tomato Sauce"},"content":{"rendered":"
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Pizza Dough and Tomato Sauce<\/span><\/b><\/p>\n

These recipes were submitted by Erin Smith. Thanks a big bunch Erin!<\/span><\/i><\/p>\n<\/div>\n

1.\u00a0 Combine 1 c of water (110 F), 1 package of dry active yeast (2 \u00bc tsp), and 1 \u00bd tsp of honey.\u00a0 Allow yeast to proof. (Notes \u2013 a Pyrex measuring cup works well for this.\u00a0 Tap water in the microwave for 30 seconds should give you the right temperature, but double check with a kitchen thermometer.\u00a0 Use a fork to stir everything together.\u00a0 Let it stand for about 5 minutes.\u00a0 When the yeast is foamy, you\u2019re ready).<\/span><\/div>\n
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2.\u00a0 In a food processor, combine 2 \u00bd -3 c bread flour (or you can use regular), 1 tsp salt, 1 tsp olive oil, and the yeast mixture.\u00a0 (Notes \u2013 start with 2 \u00bd cups of flour and slowly add more based on consistency, mix for about a minute.\u00a0 Based on how sticky the dough is as it forms a ball, add a little more flour or olive oil).<\/span><\/div>\n
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3.\u00a0 Remove the dough from the food processor.\u00a0 With a little more flour, knead for 5-10 minutes.\u00a0 Form the dough into a ball.\u00a0 Spray a bowl with cooking spray (or use olive oil).\u00a0 Place the dough in the bowl, cover, and set in a warm spot in your kitchen.<\/span><\/div>\n
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4.\u00a0 Allow the dough to rise for 45-60 minutes.\u00a0 After it has risen, punch it down.\u00a0 Wait another 15 minutes.\u00a0 Now you\u2019re ready to make your pizza.\u00a0 (Notes \u2013 make sure you make your pizza on your pizza stone.\u00a0 It\u2019s hard to move once you\u2019ve got the toppings on.\u00a0 Or, when you make pizza as often as we do, break down and get a pizza peel \u2013 you know, the giant wooden spatula you can use to put pizza in the oven.\u00a0 Put some corn meal down first.\u00a0 That will keep your dough from sticking to the stone).<\/span><\/div>\n
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5.\u00a0 Bake at 450 for about 12 minutes.\u00a0 Keep a close eye on it. \u00a0Remove from the oven and allow to sit for at least 5 minutes before cutting.<\/span><\/div>\n
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The Best Tomato Sauce Ever<\/span><\/b><\/div>\n

Prep your veggies: Peel 2 small onions<\/strong>, trim 1 small leek<\/strong>(thoroughly washed of sand) and 2 stalks celery<\/strong>, halve and deseed 2 red bell peppers<\/strong>, then roughly chop everything. Use the coarse side of a box grater to grate 2 zucchinis<\/strong> and 2 carrots<\/strong>.<\/span><\/span>
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\n<\/span><\/span>
\nHeat a large saucepan (big enough to hold all the ingredients) over medium heat. Add a tablespoon of olive oil<\/strong> to the pan, followed by some minced garlic and all your chopped and grated veggies. Add a large pinch of dried oregano<\/strong>and 2 bay leaves<\/strong>, then cook slowly, stirring occasionally, for about 20 minutes with the lid on, or until the vegetables are soft but not starting to brown.<\/span><\/span>
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\n<\/span><\/span>
\nMeanwhile, peel 1 small butternut squash<\/strong>, then carefully cut it in half, scoop out and discard the seeds, and coarsely grate the flesh. Add it to the pan of vegetables. Add 4 (14.5 oz) cans plum tomatoes<\/strong>with juice, 2 cups water<\/strong>, a pinch of sea salt<\/strong>, and freshly ground black pepper<\/strong>. Bring to a boil, then simmer for about 30 minutes, or until the squash is soft. Take the pan off the heat, spoon out the bay leaves, and let the sauce cool slightly before blitzing with a stick blender until smooth (or use a blender or food processor in batches, but make sure the lid is secure). Makes 13 cups.\u00a0<\/span><\/span>
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\n<\/span><\/span>
\nFor pizza sauce \u2013 remove about 2 cups of sauce and add tomato paste to thicken to desired consistency<\/span><\/span>
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\n<\/span><\/b><\/span>
\nFast Freezer Tip:<\/span><\/strong> I make this sauce once a month, then divide the leftovers between large freezer bags. Press as much air out of the bags as possible before sealing them, then lay flat in the freezer. This way, you can just pull out what you’ll need and the bag will thaw evenly and quickly. This tip also applies to other sauces, soups, and stews.<\/span><\/span><\/p>\n

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\"Will<\/a> \"Will<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pizza Dough and Tomato Sauce These recipes were submitted by Erin Smith. Thanks a big bunch Erin! 1.\u00a0 Combine 1 c of water (110 F), 1 package of dry active … <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[380],"tags":[159,169],"class_list":["post-312","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-pizza","tag-tomato-sauce"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7Qv5g-52","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":339,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=339","url_meta":{"origin":312,"position":0},"title":"Basic Pizza Dough","author":"Will Clower","date":"July 28, 2010","format":false,"excerpt":"\u00a0 This recipe is taken from The Joy of Cooking Cookbook. It is a great recipe to get you started on exploring pizza dough. And remember pizza and even be cooked on the grill. Enjoy! Combine in a large mixing bowl or the bowl of a heavy duty mixer and\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":200,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=200","url_meta":{"origin":312,"position":1},"title":"Pizza on the Grill","author":"Will Clower","date":"July 30, 2015","format":false,"excerpt":"\u00a0 Turn your grill into a pizza oven!\u00a0 You\u2019ll Need 1 package active dry yeast 1 cup warm water \u00bd teaspoon sugar 1 1\/2 teaspoons salt 1 Tablespoon olive oil (and extra to grease bowl) 3 1\/3 cup all-purpose flour Directions In a large bowl, dissolve the yeast in warm\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":445,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=445","url_meta":{"origin":312,"position":2},"title":"Pizza on the Grill","author":"Will Clower","date":"June 5, 2008","format":false,"excerpt":"Pizza is a forgotten health food. And it was no more than a basic everyday staple of veggies warmed over a piece of bread. In that spirit, we'll take the pizza outside and cook it in the most primitive way possible -- over an open fire. Grilled pizza is brilliant,\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":313,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=313","url_meta":{"origin":312,"position":3},"title":"Irish Potato Bread","author":"Will Clower","date":"December 15, 2011","format":false,"excerpt":"You'll Need 1\/4 cup warm water 3 tsp.yeast 1 1\/2 cups milk 3 T butter 1 cup mashed potatoes at room temperature 4 T sugar 2 tsp. salt 6 cups flour 1 egg (for glaze) Directions If You Have A Food Processor pour warm water into the bowl. (The water\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":258,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=258","url_meta":{"origin":312,"position":4},"title":"Ginger\u2019d Lemon Scones","author":"Will Clower","date":"December 24, 2014","format":false,"excerpt":"Great complement for a holiday brunch. You\u2019ll Need: 2 C flour 1\/4 C sugar 1 tsp. baking soda 1 tsp. cream of tartar 1\/4 C crystallized ginger, finely chopped, (found in the spice section of store) 2 tsp grated lemon zest 1 C buttermilk 1 Tbsp vegetable oil 1 large\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":265,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=265","url_meta":{"origin":312,"position":5},"title":"Ginger Orange Dip w Asparagus","author":"Will Clower","date":"November 10, 2014","format":false,"excerpt":"A unique side dish that can be the complement to anything from turkey to seafood. You\u2019ll Need: 2 lbs. asparagus 3\/4 C mayonnaise 3\/4 C sour cream 1 T distilled vinegar 1 T orange juice 1 tsp. grated orange zest 1 garlic clove, peeled and crushed 1 T Dijon-style mustard\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=312"}],"version-history":[{"count":3,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/312\/revisions"}],"predecessor-version":[{"id":5169,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/312\/revisions\/5169"}],"wp:attachment":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}