2 tablespoons olive oil
1 tablespoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seed
2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling( I use parchment paper)
8 oz. Gallo pepperoni slices
8 oz. mozarella, provolone cheese, grated
10 leaves fresh basil, thinly sliced
In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to slow simmer. Simmer for 30-60 minutes.
Mix a little sugar into the warm water.
Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy.
Pour into a large bowl. Add flour, salt, olive oil. Combine.
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 20-30 minutes.
Start Kamado Joe. When light gray on charcoal, put in Kamado Joe Heat Deflector and Pizza Stone. Let them heat until 375-400 deg. for at least 20 min.
Lightly grease two 12-inch pizza pans( I just form the crust on a piece of parchment paper. Then you can slide the paper and pizza onto the stone.). Sprinkle with a little bit of cornmeal. (don’t need if using parchment.) Divide dough in half. Place each half on a pizza pan (or parchment) and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge. Then spread with pizza sauce and use the pepperoni, cheese and basil in layers. Last layer being cheese. Bake at 375-400 F for 7 minutes turn 1/4 turn and cook for another 7 min. Makes 1-12-inch pizzas.