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Do-it-yourself
New York Crispy Pizza Dough

1/2 tsp. granulated sugar
1 pkg. active dry yeast
1 cup lukewarm water (110-115 degrees)
3 1/4 cups all-purpose flour
1 tsp. salt
1 tbsp. olive oil

Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is not sticky.
Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin.
Yield: One 16 inch
Note: If using a Pizza Stone, preheat your oven with the stone in it about one hour before you want to cook the pizza.
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Easy New York Style Pizza Sauce

1 28 ounce can Italian Plum Tomatoes
2 tbsp. Tomato Paste
2 cloves fresh garlic, chopped finely
1 tsp. of dried basil (or oregano, or a mixture of both)
Salt and Cracked Peppercorns to taste
Put the tomatoes in a saucepan and crush them with your hands. Warm the tomatoes over medium heat. Add the rest of the ingredients and stir to incorporate. Bring the sauce to just under a boil and allow to cook for about an hour it thickens. Adjust seasoning. If not using right away, store in a glass jar in the refrigerator for up to one week. Will freeze nicely for up to 3 months.