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Our oldest is four and interested in helping cook; so, I try to think of fun things for us to make together. Pizza is a family favorite. We get pizza dough, cheese, pepperonis, and ingredients to make a delicious, but simple tomato sauce.

The pizza dough is in the frozen food section. Per directions, I let it unthaw overnight in the fridge, and then when we're ready to make pizza, I put it out on the counter for an hour, before shaping it. So, keep that in mind when planning when you want to eat.

The cooking time for the tomato sauce is 45 minutes. So, while the dough is warming up to room temperature, I go ahead and make the sauce. The tomato sauce recipe comes from Marcella Hazan's Essentials of Classic Italian Cooking. This recipe makes enough sauce for two pizzas.


1 New French Bakery Artisan Pizza Dough

1 8 oz bag, Kraft Shredded Mozzarella Cheese With a Touch of Philadelphia

4 oz, Fiorucci All Natural Pepperoni, Uncured, (Enough for Two Pizzas)

28 oz can Alessi San Marzano Whole Peeled Tomatoes with Basil

1 small onion, peeled and cut in half

5 tablespoons unsalted butter

Pinch of sea salt

All purpose flour for dusting surface to form pizza dough

Coconut oil to oil the pan the pizza will cook on


1. Add the can of tomatoes with juices, butter, onion halves, and a pinch of salt to a medium size saucepan over medium-high heat. Bring to a simmer, and then lower the heat to continue simmering. Crush the tomatoes gently with the back of a large spoon, and stir occasionally. Simmer gently for 45 minutes. Remove and discard the onion.

2. Grease a cookie sheet with a small amount of coconut oil to prevent the pizza from sticking, and set aside. After the dough has been on the counter for an hour. Place a piece of parchment on a clean counter top, and lightly dust with flour. I find it easiest to stretch the pizza in the air with my hands, working around the perimeter and checking for a consistent thickness throughout. I stretch it pretty thin, and then lay it on on the dusted parchment paper to check thickness, and continue to stretch and knead it to the shape desired. Once the dough is formed into the desired shape and thickness, gently place it on the oiled cookie sheet and reshape as needed.

3. Once the tomato sauce is ready, ladle about half onto the prepared dough, and smooth out evenly with the back of the ladle to the edges of the dough.

4. Add the desired amount of mozzarella cheese evenly on top of the sauce. Then, place pepperonis, and any desired topping on top.

5. Bake in the oven at 450 degrees for 12 minutes. Let stand for 5 minutes before serving. After the pizza has cooled for 5 minutes, use paper towels to absorb any excess grease from the pepperonis. Letting it cool first prevents the cheese from sticking to the paper towels. Enjoy!

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