1 1/2 cups warm water (about 110 degrees F)
1 package fast-acting yeast
3 cups all-purpose flour, bread flour or a combination of the two, plus more for dusting
1 teaspoon salt
Oil, for greasing bowl
1 pound canned diced tomatoes or tomato strips
3 cups canned ground tomatoes or tomato puree
3/4 cup chopped fresh basil
1/4 cup combination of dried herbs and spices including basil, oregano and granulated garlic
1/4 cup extra-virgin olive oil
1 to 2 tablespoons chopped fresh garlic, optional
1 to 2 teaspoons sugar
1 tablespoon kosher salt
2 teaspoons ground black pepper
8 ounces Wisconsin brick cheese, shredded
kschieding
Okay... great recipe. Measurements of ingredients are off a bit. Makes way too much sauce. Also, a bit too much basil in the sauce for my taste. Here's what I recommend: there's enough dough in this recipe for two 10" x 14" rectangular pan pizzas (use the steel Detroit stype pans like Buddy's uses). You can cut the sauce ingredients in half for every ingredient and still easily cover the 2 pizzas- except I would go a bit further with the fresh basil down to 1/4 cup. True Buddy's uses about only dollops of sauce on top of the pizza. Definitely get the cheese to edges of the pizza and make sure you bake long enough to form a nice crispy edge around the pizza. Mine took 20 minutes at 450. Definitely get Wisconsin Brick Cheese. It makes a difference.
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