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Authentic NEW YORK PIZZA
Sometime you have to forget the diet... and live a little..start here..LOLOL
DOUGH

3 cups all-purpose or bread flour, more as needed
2 teaspoons instant yeast
2 tablespoons olive oil
2 teaspoons salt

Food Processor method;
Combine flour, yeast, oil and salt in a food processor. Turn machine on, and add 1 cup water through feed tube. Process for about 30 seconds, adding more water, a little at a time, until mixture forms a ball and is slightly sticky.
Traditional method;
1) Dissolve 1 packet of quick acting yeast into 1/2 cup of warm water (100-110F), 1/4 tsp salt.
2) Place 2 cups flour in center of floured surface, slowly add the yeast water, and kneed. Add oil and additional water until soft but smooth.
3) Turn dough, continuing to kneed about 3 mins. until you have used all of the water, and most if not all of the flour. create a round ball. Put dough ball in a oiled bowl, and cover with plastic wrap. Let rise until dough doubles in size, 1 to 2 hours. Use immediately, or wrap tightly in plastic, and freeze for up to a month. Defrost in a covered bowl in refrigerator or at room temperature.
PIZZA SAUCE

1 12 ounce can tomato paste
11/2 cups water
1       tsp. ground oregano
1/2    tsp. dried basil
1/4    tsp. salt
1/4    tsp. black pepper
1/4    tsp. sugar
1/8    tsp. garlic powder
1/8    tsp. onion powder

1) Measure dry ingredients into a small container, mix together well, and set aside.
2) In a medium sized saucepan, combine tomato paste with water over medium heat until it has a uniform consistency.
3) When it begins to bubble, add pre measured spices and reduce heat to medium-low. Allow to simmer, uncovered, 35 to 40 minutes until it reaches desired thickness.
4) Stir occasionally. Cover and cool to room temperature.
Refrigerate in an airtight container until needed.
Makes about 2 1/4 cups... enough for 2 large pizzas.
Yield: 3 12" pies.