Jersey Plain Pie

Yield: 2 pies
Grated Mozzarella (whole milk, not part-skim): 8oz total for both pies
Sauce: (this makes a lot, freeze extra)
Italian San Marzano Tomatoes: 28oz
Water: 1/3c
Garlic: 1tsp
Salt: 3/4tsp
Black Pepper: Pinch
Sugar: 1tsp
Red Pepper: Pinch
Olive Oil: 2tsp
Oregano: 1tsp
Instructions:Sauce: Crush tomatoes and mix all sauce ingredients together. Blender works in a pinch.
Bake:
- Remove dough from fridge two hours before baking
- Place Pizza Shelf on top rack of oven and preheat oven to 500 degrees
- Place mozzarella in freezer during preheat
- Sprinke flour on a surface for opening your dough (use more if you're a beginner)
- Open and stretch each dough ball to approximately 13 inches round
- Top sparingly with sauce, a ladle and a half is usually plenty
- Remove cheese from freezer and sprinkle half onto each pie
- Transfer one pizza to Pizza Shelf (using a floured peel or the back of a pan)
- Bake 5-7 minutes or until desired level of doneness is reached.
- Repeat for second pie