PERFECT PIZZA DOUGH AND SAUCE(ITALIAN)(TRIED AND TESTED)

PERFECT PIZZA DOUGH RATING 9/10
INGREDIENTS
WHOLEWHEAT FLOUR/WHITE FLOUR BY FABRINA DO 1KG
SALT 17 GM
YEAST:ACTIVE SEMI DRY 17 GM
OLIVE OIL 17 GM
WATER 400 ML

METHOD
1)DISSOLVE YEAST IN LUKEWARM WATER WITH SUGAR FEW MINS
2)SIEVE FLOUR.MAKE A HOLLOW CENTRE AND ADD YEAST.NOW ADD OLIVE OIL,SALT AND 400 ML WATER
3)MIX TO FORM A SMOOTH DOUGH.MAKE 170 GM BALLS ON A TRAY AND PUT A WET CLOTH ON TOP.KEEP IN FRIDGE 45 MINS.IT WILL RISE.
4)ROLL PIZZA BALL AND TRY MAKING A THIN CRUST.TRY PULLING AND STRECHING WITH YOUR HANDS.MAKE A FEW HOLES WITH A FORK. PUT PIZZA SAUCE
5)ADD DANISH MOZARELLA GRATED.ADD TOPPINGS OF YOUR CHOICE.NOW WITH A PIZZA PEEL ,PUT PIZZA ON A PREHEATED PIZZA STONE IN THE OVEN/BBQ.LET IT COOK 6 MINS .TAKE OUT ADD OREGANO AND BRUSH WITH OLIVE OIL. ENJOY!!!

PERFECT PIZZA SAUCE
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELTO TOMATOES(500GM)
5)OREGANO 2 GM
6)OIL 60 ML
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE.COOL,BLEND AND REFRIGERATE