My latest non-disaster: Drunken Pizza Crust ¾ cup very hot water ¾ cup room temp white wine 1 pkg. yeast (regular active not rapid rise) 2 T honey 2 T extra virgin olive oil 3 ½ c. AP flour ½ c. bread flour 1 T kosher salt Sauce 1 28 oz can whole tomatoes ¼ c red wine Salt Pepper Minced Garlic Special equipment Pizza stone Pizza peel Stand mixer with dough hook recommended but not required Food mill with die holes smaller than tomato seeds recommended but not required Mix water and wine and then add yeast, honey, and olive oil. Let stand for five minutes or until mix begins to foam. If mix does not begin to foam consider starting over with fresh ingredients and reducing wine while increasing water. Do not increase wine as too much alcohol will kill the yeast or at least make it too drunk to eat the honey. Add sifted flour to mix bowl. Add yeast mix to mix bowl. Begin mixing (mixer with dough hook or by hand) and then add the salt. Salt also kills yeast so wait until this point to add it. Knead for 20 minutes by hand or by dough hook. Dough should be tacky/moist. If it is too dry it will not shape well and will tend to rip. Transfer dough to lightly oiled bowl toss to coat the dough. Cover with plastic wrap so that the wrap is direct contact with the oiled dough and place in warm place for at least two hours. Open can of tomatoes separate solids and liquids as best as you can. Place liquid in pan and begin to cook it down over medium heat. Look for it to reach a syrup consistency. Run solids through a food mill or colander into a pan and place them over low heat. When both pans reach a thickened consistency, combine into a single pan. Add wine and cook until it reaches a pizza sauce consistency. Add listed spices to taste, easy on the salt if pepperoni is planned as a topping. Let cool. Preheat oven to 550 with freshly scraped pizza stone for at least an hour. Thirty minutes before meal time, spilt the dough into halves, shape halves into balls using AP flour to keep dough from sticking to your hands or the working surface. Form dough into crust shapes with your hands, do not use a rolling pin. Dough will refrigerate or freeze if only one pizza is required. Flour pizza peel lightly and transfer crust to it, make sure crust slides freely on the peel, add flour if it doesnt. Spread sauce. Add cheese (Moz, Jack, and Parmesan) and toppings (don't go too crazy here, the more toppings and cheese the harder it will be to get the pizza neatly onto the stone). Slide pizza with a gentle shuffle motion on to the stone from the peel and cook for about 10 minutes until cheese starts to brown. Use peel to remove pizza from the oven and allow to cool a few minutes before cutting.