I think sourdough, makes the best pizza crust. You may have to adjust the salt and sugar, in the sauce to suit your taste.
For the sauce: -Enough for 6-8 medium pizzas
1 very small onion-minced
1tsp. minced garlic
2-6oz. cans of tomato paste
29oz. can of tomato sauce
1/2tp. white wine vinegar
1/2tsp. cracked fennel
1Tbl. grated Romano cheese
Heat the oil in a 2quat pan. Add the onion and garlic, and cook until the onion softens.
Add all other ingredients, whisking to combine.
Cook on a low flame, stirring often, about 30 minutes. Cool. (freezes well)
For the sourdough pizza crust:- makes 4 medium pizzas
2 cups Sourdough starter
1envelope dry yeast
3-1/2cups flour- plus more for rolling
In a bowl combine everything except the flour.
Add 2cups of the flour, mix well.
Add the remaining flour, kneading in to combine.
Cover and let stand at least, 30 minutes. (It makes the dough easier to work with)
Split the dough into 4 equal pieces. Roll one piece, on a heavily floured surface, until very thin.
I roll a bit, flip it over, coating it with flour, if it feels sticky.
Spray a pizza pan, with cooking spray, or sprinkle it with cornmeal.
Transfer the crust to the pizza pan. Continue the same way with the other pieces.
For the Hawaiian pizza, I topped it with:
A thick layer of sauce, minced smoked ham, crumbled crisp bacon, diced onion, diced pepper, mushrooms, pineapple tidbits, and shredded mozzarella. Bake at 425* until the cheese melts and begins to brown.