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Making The Dough
Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture until dissolved.
     Let sit to allow the yeast to mature for about ten minutes.

     Add the salt and olive oil and stir again to combine the ingredients. Add 1 cup of flour and whisk in until dissolved.
     Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture
     should be fairly thick. Add the last cup and flour and, with your hands, begin to combine and knead the dough.
 
 

     You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding
     the dough ball in half and then quarters, over and over again for perhaps 5 to 8 minutes. You may wish to remove
     the dough ball to a tabletop to knead it. You'll know you've done well when the ball no longer sticks to your
     hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.

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Making The Sauce
In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and
     onion. 

     Add the tomatoes, salt, pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir
     occasionally, crushing the tomatoes with a potato masher. 

     Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. 

     If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve,
     (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough. 
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Putting Toppings On
Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the
     surface of the dough, spooning the sauce out to meet the side wall of the dough. 

     Next, layer the shredded cheese, about two (2) cups, over the sauce, creating an evenly distributed bed of cheese
     on which to arrange your toppings. (Reserve the third cup of cheese for finishing off the top of the pizza.) 

     From this point on, let your eyes, nose, creativity and taste buds take over. The following are some basic
     recommendations for quantities and combinations of toppings for your pizza. Naturally, the more kinds of toppings
     you use, the smaller the quantities of each you'll want to add to the pizza. 
 
 

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Baking The Pizza
First-time users of the ensemble should test their oven for the best combination of rack placement, baking
     temperature and baking time. Other variables that come into play are the quantities of the toppings used, as well as
     their fat and water content. Electric ovens tend to bake hotter, dryer and faster than gas ovens, so make your
     adjustments accordingly. Make adjustments to your baking process one at a time until you've found the perfect
     balance of rack position, temperature and baking time to suit your oven. 

     Start by placing an oven rack in the middle of the oven. Turn on the oven, setting the temperature at 450 degrees
     F and completely pre-heat. You may wish to check the temperature with an oven thermometer. 

     When the oven is at temperature, place a prepped pizza in the center of the middle rack to allow for maximum air
     circulation around the pan. A simple cheese and pepperoni pizza prepared in the Classic pan will bake evenly and
     thoroughly in a 450 degrees F oven on the middle rack in only 12 minutes. 

     ALWAYS use hot mitts when handling hot pans in and around the oven. Also, a wooden pizza peel with a short
     handle is terrific for handling hot pans in the home kitchen. Open the oven, slide the rack and pan out for access
     and remove the pizza to a counter-top. Signs to look for that the pizza is ready are: 1) The cheese has melted on
     top and is beginning to brown, 2) The crust edge has browned, from a medium to a golden brown, and, 3)
     Carefully lift the edge of the pizza to inspect its bottom. The bottom dough should be evenly browned. If these
     signs are evident, your pizza's done! 
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Cutting The Pizza
DO NOT CUT or SLICE THE PIZZA WHILE STILL IN THE PAN! Once your pizza is done, remove it from
     the oven and place it on a cooling rack, (still in the pan), to cool and "set" for a couple of minutes.

     CAUTION: The melted cheese retains heat longer than the other contents, and can cause severe burns to hands,
     lips and tongue if handled too soon! Once the pizza has set and cooled, the pizza will easily slide out of the pan.
     Securely grab an edge of the crust and slide the whole pizza on to a cutting board. 

     Cut the pizza with a large bread knife, serrated knife, or mezzaluna, (a moon-shaped, double-handled knife made
     especially for cutting pizza). A 12" pizza will yield 8 equal slices. A 9" pizza is usually cut into 6 slices. A 16" pizza
     can be cut in 10 slices.

     Now, you can return the pizza slices to the pan for serving or place the slices on individual serving plates. Always
     use a plastic spatula or other plastic serving utensil when removing/serving pizza from the pans. Metal utensils may
     leave unnecessary marks or scars on the baking surface.
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