Instead of take-out or delivery, enjoy this delicious homemade cheese pizza recipe. This recipe comes from Amy Dacyczyn’s book called “The Tightwad Gazette II”. She got the pizza dough recipe from a cookbook called “The Food Processor Bread Book” by The Editors of Consumer Guide (currently out of print so check your library.)
Homemade Pizza Sauce
Yields: 7 Quarts
I make this sauce with fresh tomatoes and peppers grown in the garden. The spices come cheap from a health food store and we always pick up the tomato paste on sale. If you don’t have the advantage of your own garden, you can probably just double up on coupons and buy store bought sauce. Also, it doesn’t hurt to ask friends or relatives with a garden for surplus supplies.
- 12 Onions
- 6 Green Peppers
- 1½ cups of Vegetable Oil
- 1½ Teaspoons of Black Pepper
- 36 Tomatoes, skinned
- 4 cloves of garlic (minced)
- 3 Tablespoons of Salt
- 4 Tablespoons of Sugar
- 2 Tablespoons each: oregano, sweet basil, and thyme
- 12 bay leaves
- 5 12-ounce cans of tomato paste
- Grind (as you would with a meat grinder) onions and peppers, and simmer in vegetable oil. Add black pepper.
- In a large pot, place tomatoes, garlic, salt, sugar, herbs, and onion-pepper mixture. Bring to a good rolling boil.
- Add tomato paste last, one can at a time. Pour into canning jars and process in a pressure cooker for 25 minutes. Sauce can be frozen.
Thick And Chewy Pizza Dough
Bread dough made in a food processor requires no hand kneading. (A food processor is, in my opinion, one of the most valuable tightwad tools.)
- 1/2 to 3/4 cup of warm water (105º to 115º F)
- 1 package (1 tablespoon) of dry yeast
- 1 teaspoon of sugar
- 2 cups of flour
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of salt
- Combine 1/4 cup of the water with the yeast and sugar. Stir to dissolve the year, and let stand until bubbly, about five minutes.
- Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade. Add the yeast mixture, and process for about 10 seconds, or until blended.
- Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so that the ball turns around about 25 times. Put the dough ball onto a 14 inch greased pizza pan or large cookie sheet. Cover with plastic wrap or a blow, and let stand for 10 minutes.
- Pat the dough out so that it covers the pan, leaving a ridge on the edges. (Or, if you’re feeling really adventurous, spin the dough in the air a few times.) Spread with pizza sauce and add cheese and toppings (Olives, Pepperoni, etc.)
- Bake at 425° for 15-20 minutes, or until the crust is golden and the cheese is bubbly.