Semolina adds complexity to this recipe, and makes it pliable enough for hand-tossing.

Ingredients:
2 cups warm water
1 packet active dry yeast
4 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
2½ cups unbleached wheat flour
2½ cups semolina flour

Preparation:
Heat water to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, sugar and salt. Mix with a spoon or whisk.

In a kitchen mixer, add liquid ingredients over flours and mix on lowest speed using a dough hook for 8 minutes. Increase speed one notch and mix for another 3 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 6 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.

Each dough ball yields a 14 inch pizza.

Option: This dough recipe can be slow proofed overnight in the refrigerator (retarded), and then used over several days.

From: http://www.fogazzo.com/html/pizza_dough.html

Papa John's Pizza Sauce
1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

1. Combine ingredients in a small saucepan over medium heat. Bring to a boil.
2. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.