1 1/3 cups water
1 package or 2 1/4 teaspoons active dry yeast
1 tablespoon sugar
1 tablespoon sugar 2 tablespoons olive oil
3 1/2 to 3 3/4 cups all-purpose flour
1 tablespoon kosher salt
1/3 cup extra virgin olive oil
1 pound Roma tomatoes
1 garlic clove, crushed
6 large fresh basil leaves, whole
6 sprigs fresh parsley,whole
kosher salt to taste
fresh ground pepper to taste
2 cups fresh grated Wisconsin Parmesan cheese
2 cups fresh grated Wisconsin Mozzarella cheese
Dough: Combine water, yeast, sugar and olive oil in a large mixing bowl. Let mixture stand until it foams on top. Combine flour and salt. Stir dry ingredients into the liquid ingredients and knead dough together until dough forms a smooth ball and is elastic. Shape dough into 2 balls and place in two bowls covered with damp towel or plastic wrap. Allow dough to proof at 70 degrees until double in size. Punch down dough and shape into 2 12-inch circles. Sauce: Place olive oil and tomatoes in large pot (not aluminum). Sauté tomatoes in oil until tomatoes soften. Add remaining ingredients, except the cheeses, and simmer together until thickened. Puree mixture in food processor and strain through fine sieve. Cheese Topping: Spread sauce on pizza dough according to the amount of sauce you prefer. Sprinkle Wisconsin Parmesan and Wisconsin Mozzarella cheeses on pizzas. Bake at 450 degrees until lightly golden brown, about 15-20 minutes.
Makes two 12-inch pizzas.
Note: Top pizzas with favorite toppings, if desired.
Note: Can substitute purchased pizza shells.