tag:blogger.com,1999:blog-61968452375268161142010-05-31T13:41:37.327-04:00Peppy Palette is a blog of my favorite recipes. Some are my own, some are modifications to recipes I have found and some are recipes my family or friends have passed on to me. All recipes have been tested by myself!Reneehttp://www.blogger.com/profile/01358608887140859424renee.mcmeekin@gmail.comBlogger2125tag:blogger.com,1999:blog-6196845237526816114.post-82225649925605097912010-05-31T10:09:00.000-04:002010-05-31T10:09:10.601-04:002010-05-31T10:09:10.601-04:00Good Day Everyone!<br /> <br /> I have had the same trouble with making awesome pizza sauce as I did with the pizza dough (yesterday's recipe). Again, after years of experimenting I finally found out how to make the sauce I love. It really has taken me this long because I would make it perfectly and then forget to write down the measurements. It is super simple. I hope you all love it!<br /> <br /> Pizza Sauce<br /> Makes enough for (2) 12" crust<br /> <br /> 1 28 oz can of San Marzano style whole tomatoes (it's not the same without San Marzano style tomatoes-Trust me!)<br /> 1 tsp minced garlic<br /> 1/2 tsp salt<br /> 1 tbsp of <a href="http://www.bertolli.com/">Bertolli</a> extra virgin olive oil<br /> 1/4 tsp crushed red pepper flakes (optional)<br /> <br /> Gently Strain the tomatoes. Using a mixing bowl- combine all ingredients and pour mixture into an aluminum foil lined cookie sheet. Roast in the oven at 425 degrees for 20 minutes.<br /> <br /> Remove from oven and let cool 5 minutes.<br /> <br /> Pour all ingredients into a blender or use an&nbsp;immersion&nbsp;blender to puree or blend to your desire. I am not a huge fan of chunky sauces so I always puree:)<br /> <br /> Let me know how it turns out!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6196845237526816114-8222564992560509791?l=peppypalette.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/pfRqMH5LiNsY2KNQTCbAwPidpas/0/da"><img src="http://feedads.g.doubleclick.net/~a/pfRqMH5LiNsY2KNQTCbAwPidpas/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/pfRqMH5LiNsY2KNQTCbAwPidpas/1/da"><img src="http://feedads.g.doubleclick.net/~a/pfRqMH5LiNsY2KNQTCbAwPidpas/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/PeppyPalette/~4/0Xf8qkJpI80" height="1" width="1"/>Reneehttp://www.blogger.com/profile/01358608887140859424renee.mcmeekin@gmail.com0http://peppypalette.blogspot.com/2010/05/pizza-sauce.htmltag:blogger.com,1999:blog-6196845237526816114.post-49226842390913416822010-05-30T19:51:00.001-04:002010-05-30T20:08:40.932-04:002010-05-30T20:08:40.932-04:00Okay! This is my very first post and I am super excited to get started.<br /> <br /> I want to tell everyone about my awesome pizza dough. My husband and I are serious pizza lovers and have tried every pizza we can get our hands on. After 2 years of testing numerous recipes I have finally come up with one that works! To tell you the truth it is all about the&nbsp;kneading&nbsp;and time!!! I hope you all love it!<br /> <br /> This pizza crust has a nice crackery crust, but chewy inside. I think due to the fact that it does not have oil in the mixture.<br /> <br /> <br /> Awesome Pizza Dough<br /> Makes (2) 12" pizza crust<br /> <br /> 1 packet of <a href="http://www.fleischmannsyeast.com/">Fleischmann's</a> yeast<br /> 1/2 tsp sugar<br /> 1 cup of very warm tap water (not hot, this will kill the yeast)<br /> 1/2 tsp salt<br /> 2 1/4 &nbsp;cups of <a href="http://www.kingarthurflour.com/">King Arthur</a> Bread Flour<br /> Cornmeal for dusting<br /> Olive oil for coating the dough<br /> <br /> Mix yeast, sugar and warm tap water together in a glass or plastic container. Let it do its thing for about 5-8 minutes. This mixture should be foamy.<br /> <br /> Sift flour and salt together. Whisk one cup of the flour mixture with the yeast mixture. Using a mixer with a dough hook combine the remainder of the flour mixture and kneed in mixer for at least 8 minutes.<br /> <br /> Dough should be stretchy with no lumps. Not even little tiny ones:)<br /> <br /> Coat in olive oil, cover with plastic wrap and let rise for at least 2 hours in a warm area or overnight.<br /> <br /> Tip: I let my dough rise in the oven. Prior to putting the dough in the oven I turn it on for just 1 minute at 400 degrees. You should be able to touch the inside of your stove without getting burned. Don't get it too warm.<br /> <br /> Stretch out dough over a dusting of cornmeal and place on pizza mesh. If you do not have a pizza mesh you may use any vented pizza pan.<br /> <br /> Add your favorite toppings and bake at 375 degrees for about 15 minutes. Time will very depending on the toppings.<br /> <br /> Tomorrow I will post my tried and true pizza sauce!<br /> <br /> Let me know how this turns out:)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6196845237526816114-4922684239091341682?l=peppypalette.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/o9Px_8a49Cfc6u_A7yqJ--jsl70/0/da"><img src="http://feedads.g.doubleclick.net/~a/o9Px_8a49Cfc6u_A7yqJ--jsl70/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/o9Px_8a49Cfc6u_A7yqJ--jsl70/1/da"><img src="http://feedads.g.doubleclick.net/~a/o9Px_8a49Cfc6u_A7yqJ--jsl70/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/PeppyPalette/~4/IqsTQyk9DAs" height="1" width="1"/>Reneehttp://www.blogger.com/profile/01358608887140859424renee.mcmeekin@gmail.com0http://peppypalette.blogspot.com/2010/05/awesome-pizza-dough.html