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

Sauce: Crush tomatoes and mix all sauce ingredients together. Blender works in a pinch.

Bake:

1. Remove dough from fridge two hours before baking
2. Place Pizza Shelf on top rack of oven and preheat oven to 500 degrees
3. Place mozzarella in freezer during preheat
4. Sprinke flour on a surface for opening your dough (use more if you're a beginner)
5. Open and stretch each dough ball to approximately 13 inches round 
6. Top sparingly with sauce, a ladle and a half is usually plenty
7. Remove cheese from freezer and sprinkle half onto each pie
8. Transfer one pizza to Pizza Shelf (using a floured peel or the back of a pan)
9. Bake 5-7 minutes or until desired level of doneness is reached.
10. Repeat for second pie