Ronco Pizza & More Instruction/Recipe Booklet page 16

2. Add 2 cups of bread flour to large bowl. Use a spoon to form a well in the center of
the flour. Add garlic powder, salt and 2 tbsp. olive oil in the center of the well in flour.
3. With a large wooden spoon, stir dough mixture for 2-3 minutes, incorporating all
ingredients. If dough is sticky, add one tablespoon of flour at a time to form soft dough.
4. Turn out dough onto a floured surface; knead until smooth and elastic (6-8 minutes).
5. Grease bowl with remaining olive oil. Add kneaded dough and turn once to coat.
Cover and let rest in a warm place for 1½ - 2 hours to rise.
6. Place dough onto floured surface, divide in half and form two equal dough balls. Let
rest, covered for an additional 15-20 minutes for the final rise.
7. On a floured surface, roll one dough ball into a 13-in. circle, building a rim around the
edge for crust.
8. Transfer crust to the Baking Pan. Prick dough with a plastic fork or tooth pick.
9. Top with your favorite toppings and bake for 14-20 minutes depending on thickness
of crust and density of toppings.
Note: Freeze extra or unused dough in a freezer bag (up to 5 months). The night before,
move to refrigerator to thaw, at least 12 hours. Let sit out at least 1 hour to warm and rise.
Pizzeria Pizza Sauce
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
6 garlic cloves, nely minced
1 tbsp. honey
1 tsp. anchovy paste
¼ tsp. onion powder
¼ tsp. dried oregano
¼ tsp. dried red pepper akes
2 tbsp. parmesan cheese, grated
5-6 fresh basil leaves, minced
— salt and pepper to taste
1. In a medium saucepan, whisk together tomato paste, tomato sauce, garlic, honey
and anchovy paste. Mix in onion powder, oregano and red pepper flakes.
2. Simmer over low heat for about 5 minutes.
3. Turn off heat and let cool for about 10 minutes. Stir in parmesan cheese and fresh
basil. Add salt and pepper to taste.
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