I have been making this pizza regularly, since 2008, after reading Barbara Kingsolver’s Animal, Vegetable, Miracle. I downloaded her recipe and have it taped to the inside of a kitchen cabinet.
For our family, it rolls out to make two 16-inch thin crusts. (I also use this dough recipe for Stromboli) Make personal pizzas and have your children take turns rolling out the dough!
In the time it takes for the dough to rise (for 30 – 40 minutes), your pizza sauce will be done. I use award-winning chef and contributing writer to “Cooking Light Magazine”, Deborah Madison’s recipe:
Tomato Sauce for Pizza, from Deborah Madison’s Vegetarian Cooking for Everyone
2 Tablespoons olive oil
2 garlic cloves, thinly sliced
1 28-ounce can crushed tomatoes in sauce
salt and pepper to taste
Warm the oil over medium heat in a wide skillet with the garlic and a little black pepper. Add the tomatoes and a pinch of salt. (On my stove, I lower the heat so that the tomatoes don’t splatter.)
Cook, stirring every now and again, until the juices are evaporated (reduced) and the sauce that remains is thick enough to mound on a spoon with no surrounding watery liquid. (Again, on my stove, I adjust my burner dial to between 3 and 4. In 30 – 40 minutes, the sauce is nice and thickened. Remember that the sauce needs to be fairly thick, or the crust will come out soggy. You can totally do this. It takes time to figure out what settings work best on your stovetop, that’s all.)
Enjoy saving money eating your own homemade pizza!