Pizza Sauce

• 1 (14oz) can stewed tomatoes
• 1 (12oz) can tomato paste
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp oregano
• 1 tsp basil

Combine all ingredients in a sauce pan and cook over medium heat for 10 minutes. Makes enough sauce for two large pizzas. This sauce freezes well.

Fondant

• 1 tbsp gelatin
• 1/4 c. water
• 1/2 c. corn syrup
• 1 tbsp vegetable oil
• 2 tbsp shortening
• 965 grams powdered sugar

Place gelatin and water in a saucepan and melt over medium heat. Combine remaining ingredients in a bowl and mix. Add in gelatin mixture, stirring until combined. Knead until smooth and shiny then store in fridge for a few minutes. To color, knead in food coloring.

No-Knead Pizza Dough

Entire crust is 580 calories

• 1/2 c. warm water
• 1 tsp yeast
• 1 tsp sugar
• 1/2 tsp salt
• 150 grams bread flour
• 1 tbsp corn meal (for flouring cast iron)

In a small bowl, combine water, yeast, and sugar. Allow to sit for 5 minutes. Meanwhile, in a large bowl, combine salt and bread flour, Add in yeast mixture and stir until evenly combined. Set in a warm place for 10-15 minutes. 

Drop dough on a floured surface and roll out. Sprinkle large cast iron pan with corn meal and transfer the rolled out dough to the pan. Add sauce and toppings and cook at 475 degrees until cheese is golden (cooking time depends a lot on toppings)