Pizza Dough and Sauce Recipe

Pizza Dough From Connie Lancaster

4 1/2 cups hot water
1/2 tsp honey
2 tsp salt
2 Tbsp SAF instant yeast
9-12 cups wheat flour (I use the white wheat kernals and grind my own)
2-3 Tbsp Kitchen Resource Dough Enhancer

In mixing bowl, place the hot water, sugar, salt, dough enhancer and about half of the flour. Add yeast. Mix until smooth. continue adding flour until a stiff dough is formed. Knead on low speed until smooth and elastic, about 10 minutes. Place in a large, lightly greased bowl, and let rise until light. Punch dough down, then separate into 4 portions. Pick up the dough and place your fists under the ball of dough. Gently stretch the dough with the back of your fists. Work dough on outer edges to stretch to a large circle. Be careful not to make holes through the dough with your fingers. You may also use a pizza dough roller, with the ball of the dough directly on the pan, working from the center out. When 2 inches larger than the pan, place dough on a pan sprinkled with cornmeal and let rest while you preheat the oven to 450. Prebake the crust for about 5 minutes before coating with topping.

I make the four crusts and freeze 3 for later. It's really fast and easy to pull one out of the freezer and put the sauce and toppings on it and pop it in the oven.  I don't even cover the crusts in the freezer.  I usually put them in the freezer on cookie sheets, then when they're frozen, I take the cookie sheet out and leave the crusts there.  Of course, it depends on how fast you use them whether you cover them or not, but I've left them for 2 weeks.

Pizza Sauce

1 can tomato sauce
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp oregano