Pizza the real Italian way...

This isn't a recipe blog, but now and then I make something that turns out so yummy (or in some cases, so ridiculous) that I have to share it! This one definitely earned sharing status, so here it is.

I was organizing and filing some papers today when I came across a recipe for "Authentic Italian Pizza" from a friend in one of my anthropology classes two years ago at BYU. Since she is from Italy and we were able to sample some of her delicious cooking in that class, I knew I had to make this right away before I lost or forgot about the recipe. So, beginning with some ripe juicy tomatoes from our garden and some fresh basil, I made a sauce and let it simmer all afternoon. I used her crust recipe as well and the whole thing turned out fantastically. Here are her instructions for amazing, authentic and phenomenal pizza. Enjoy!

Pizza Crust
3-4 c flour
1 1/2 tsp active dry yeast
1 1/2 tsp salt
2 tsp sugar
1 1/2 c lukewarm water

Let yeast stand in some of water with sugar until foamy; add remaining ingredients
and water and stir until well mixed (may need additional flour); knead
until smooth and elastic; let rest or refrigerate until ready to use.

Sauce
5-7 large tomatoes, cored & peeled (optional)
2-3 cloves garlic
1/2 onion
salt to taste
herbs & spices (I used oregano and fresh basil)

Place tomatoes in large pot and crush well (I used my hands);
add garlic, onion, salt and herbs/spices and simmer on low heat
as long as possible or until thick; puree with blender to desired
consistency; set aside until ready to use.

Assemble pizza with sauce, toppings and mozzarella cheese. Bake at 400 degrees about 20 minutes or until done. Let cool slightly before slicing. Enjoy hot!