When the moon hits your eye like a big PIZZA pie that's amore!!!

Homemade Pizza Sauce
http://www.tasteofhome.com/recipes/homemade-pizza-sauce

Ingredients

• 2 cans (15 ounces each) tomato sauce

• 1 can (12 ounces) tomato paste

• 1 tablespoon Italian seasoning

• 1 tablespoon dried oregano (I ran out, so I used marjoram in addition to the oregano)

• 1 to 2 teaspoons fennel seed, crushed (once again, I ran out and combined with star anise)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

Directions

1. In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool.

1. Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 4 cups .

Editor's Note: Use the sauce with crust and toppings of your choice to make a pizza; 1-1/3 cups of sauce will cover a crust in a 15-in. x 10-in. x 1-in. pan.

Pizza Dough Recipe (makes 2 medium pizza crusts) from favoritefreezerfoods.com

• 2 ½ tsp yeast (or one package)

• 1 tsp sugar

• 1 cup warm water

• 1 tsp salt

• 2 ½ cups flour (I used high gluten flour---1 1/2-2 cups and whole wheat flour---1/2-1 cup depending on what batch is was...some of your pizzas are wheaty-er than others depending on my level of courage at the time I did that batch.  :)

• 1 Tbsp garlic powder

• ¼ cup olive oil

Start by proofing your yeast. Heat the water until it’s warm to the touch but not hot, then add the yeast and sugar. The sugar helps the yeast grow, salt prohibits yeast growth so don’t add the salt yet.

The yeast will start to foam if it’s still good. This can take up to 10 minutes but if you know your yeast is good you can skip this step.

Mix the flour, salt, garlic powder together. Now add the olive oil and the warm water and mix together.

I usually use my kitchen aid mixer with the bread hook. If you don’t have one you’ll have to knead the dough by hand.

Mix or knead until the dough is smooth and elastic, it shouldn’t stick to your hands, mixing bowl or countertop.

If the dough is too sticky add more flour, if it’s too dry add more water.Try not to overwork the dough.

Shape the dough into a ball and let the pizza dough double in size for about 30-45 minutes.

Place the dough in a bowl and lightly coat in olive oil to keep it from drying out, cover with a clean kitchen towel or plastic wrap.

Keeping the dough someplace warm helps it rise faster. If your kitchen is cold turn your oven on to the lowest temperature for two minutes then turn off the heat, turn on the dome light and put the bowl of dough in the oven.  It should be warm but not hot when you stick your hand in there. You also might want a metal pan just in case.

After the dough doubles punch it down with your fists to remove all the air and preheat the oven to 500 F (250 C). Prepare your sauce, cheese and other toppings as the dough rest for 10 minutes or so.

Cut the dough in half and then roll. Top as desired or leave off topping and par bake the crust for the freezer.

I baked the pizzas on round metal pizza pans.

A par baked crust will take 3 minutes, just until the outside starts to cook, the middle is still raw and it’s not golden yet.

Remove the pizzas from the oven and let cool on a wire rack completely.  wrap with plastic wrap or waxed paper individually, and then cover both crusts with foil. Put in freezer on a flat surface until needed. 

OR

Spread about cup and a half of pizza sauce on your par baked crust.  Then add about 2 cups of shredded cheese (I used various combos on your pizzas.)  Then add toppings as you see fit.  If you are going to freeze them made like this, put them on a cookie sheet or pizza pan (without covering them) and put them in the freezer.  Let them sit, uncovered for about 3 hours so all the ingredients harden.  Then wrap in saran wrap, followed by wrapping in foil.

If you are going to eat them fresh, bake at 350 degrees for 15-20 min.

If you are going to eat them from frozen, bake at 350 degrees for 25ish min.