Pizza Sauce

For a large (16 inch) pizza;. With the exception of the onion powder and the coriander, the above spices should not be fine ground. If so, reduce amounts to accommodate for the higher density of the spice. Thoroughly mix spices in sauce, then simmer covered, stirring occasionally. Pour sauce on pizza crust, add toppings and bake according to the pizza crust recipe. If making sauce from fresh tomatoes (a real treat), start with 32 oz tomatoes crushed to a puree in a food processor (with or without seeds, I'm lazy so I leave the seeds in). Simmer uncovered with spices to reduce to 16 oz. Pizza Crust Disolve in: 1 1/4 cups of warm water (110-120 degrees F) 1 packet active dry yeast 1 1/4 tbsp sugar Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely) While yeast water is brewing, place in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle): 3 1/4 cups flour 1/2 tsp salt When water is ready, add to flour. Mix thoroughly for about 4-6 minutes, being ready to add flour or water if neccessary (flour can vary from brand to brand) to make a smooth, springy dough. Dough should only be slightly sticky to the firm touch. Remove dough from bowl and place in an airtight bag. Do not seal bag, but leave open in a nearly closed drape (that is, not wide open, but enough to allow gasses from yeast to escape). Set in a warm place for at lest one hour and fifteen minutes. This is the crucial part. Most people don't allow the dough to properly rise, resulting in a tough, unpleasant dough. Try not to allow the dough to rise mroe than two hours. Note for bread machine users: Allow to run on manual cycle, and leave dough in closed machine to allow adequate rising time. Again, at least one hour and fifteen minutes. No more than two hours. Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust. Permeate crust with fork in a similar fashion to the way used to keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an additional 15-20 minutes. Briefly repeat permeation with fork, though not as thoroughly. Prepare toppings and sauses as desired. Cook pizza at 475-525 degrees (the thicker the toppings, the higher the temperature) until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it). The bottom will be a smooth, medium amber in colour.