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Crust: Pizza Crust and Pizza Sauce

Source of Recipe

The Pirate Cookbook courtesy of Sandy Shields
2 cups warm water (110F - 115F)
1/4 cup olive oil
2 packages yeast
5-6 cups all-purpose flour
2 teaspoons of salt
yellow cornmeal

Proof yeast with salt in warm water. Mix yeast, water and olive oil, stir in flour 1 cup at a time. Turn out onto floured surface; knead until smooth, 5 to 7 minute, adding flour as necessary. Dough will be soft. Place in oiled bowl, turning to coat all sides, cover with plastic wrap and let rise in warm place until doubled. Punch down and let rest 15 minutes. Divide in half an, press out into tow 12 inch round pizza pans or 10x15x1 pans or 1 of each sprinkled with yellow cornmeal(prevents crust from sticking).

SAUCE:

1 can (14 1/2oz) whole peeled tomatoes, undrained
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon crushed, dried oregano leaves
1 teaspoon crushed dried basil leaves
1/2 teaspoon sugar
1/2 teaspoon salt

For sauce, finely chop tomatoes in can with knife, reserving juice. Heat olive oil in medium saucepan over medium heat. Add onion; cook 5 minutes or until soft. Add garlic, cook 30 sec. More Add tomatoes with liquid, tomato paste, oregano, basil, 1/2-teaspoon sugar, 1/2-teaspoon salt and black pepper. Bring to boil over high heat. Reduce heat to medium-low. Simmer, uncovered 10-15 minutes until thickened, stirring occasionally.