Manual Ronco Pizza and More (page 16 of 28) (English)

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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, ﬁnely minced

1 tbsp. honey

1 tsp. anchovy paste

¼ tsp. onion powder

¼ tsp. dried oregano

¼ tsp. dried red pepper ﬂakes

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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Ronco Pizza and More Manual

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