Pizza Making 3 Dough Ball Recipe 300 g “00” flour 190 g room temp water 5-7 g active dry yeast 6-8 g salt 1.5 Tsp 1 Tbsp olive oil Instructions Using a kitchen aid Mix all dry ingredients well then add in water and mix for 10 min. Place in covered container for 2 hours. Cut in 250g dough balls and refrigerate for 24 hours up to 4 days! If you have no kitchen aid using large container follow same steps and knead in this container until dough is smooth.

1/4 cup EVO 1 small onion diced 1 tsp salt 1 tsp pepper Garlic 2 Tbs Italian seasoning Pinch of pepper flakes​ 1 28oz can whole tomato​​​​ 2 tbs pumpkin puree 1/2 red wine In medium saucepan over medium low heat ½ cup olive oil once hot add garlic, Italian seasoning, S/P n chili flakes n onion. Then stir in the tomatoes crushing till combine well. Simmer for 10 minutes over medium heat then add red wine pumpkin n tomato paste and simmer another 10 minutes. When finished leave chunky or blend

Egg Dough ​​​ 2 Cups AP Flour 1Tsp salt 2 whole eggs + 1 yolk 1 Tbsp EVO Using a mixing bowl mix flour n salt first then make well in middle n drop eggs n bring it together with your gloved hands and knead until you have smooth yellow ball. You can spray with oil if to dry. Once done wrap in plastic wrap and refrigerate for 30 minutes to allow dough to rest and gluten to develop. After resting cut ball into 4 equal pieces and cover with towel to keep from drying out. Shape as desired.