Make from scratch to satisfy that pizza itch

In these times of economic hardship, going back to making things from scratch can be an effective way to stretch your budget.

Pizza is an American all-time favorite and pizza sauce is a very important in making great-tasting pizza. The thickness of the sauce is regulated by the amount of water used. This week I would like to share our favorite pizza dough and sauce recipe. So easy, yet so good.

Easy Pizza Dough

Serving size: 6

Pinch of sugar

1 cup warm water

1 package active dry yeast

2 1/2 cup flour

1/2 teaspoon salt

2 tablespoons olive oil

Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly. Put 2 1/2 cups flour in a large bowl. Make a well in the center. Add salt in well. Pour yeast mixture and olive oil. Stir to form soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes; add flour gradually as needed. Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about an hour. Punch dough down with fist. Turn dough onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15-20 minutes. Roll or stretch dough to a 12-inch diameter and place on baking pan or pizza stone (recipe makes enough dough for 1 thick crust or 2 thin crusts, depending on preference).

Tasty Pizza Sauce

Serving size: sauce for two pizzas

1 6-ounce can tomato paste

1 1/2 cup water

1/3 cup extra virgin Olive Oil

2 cloves garlic clove, minced

Salt to taste

Ground pepper to taste

1/2 teaspoon dried oregano

3/4 tablespoons dried basil

1/2 teaspoon dried rosemary, crushed

Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste and oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough and top with your favorite toppings.

Hot Mulled Cider

1/2 cup brown sugar

1 teaspoon whole cloves

1 teaspoon whole allspice

1/4 teaspoon salt

Nutmeg

3-inch sticks cinnamon

2 quarts cider

In a saucepan, combine the brown sugar, whole allspice, whole cloves, salt, nutmeg, cinnamon sticks and cider. Slowly bring cider to a boil, cover and simmer for 20 minutes. Strain to remove spices.

FOOD FOR THOUGHT: Never lie in bed at night asking yourself questions you can't answer.

GARY'S TIP: A piece of charcoal in your toolbox will absorb the moisture and keep your tools from rusting.