Homemade Pizza

Ciao!
Tonight on the menu is pizza. Now, Greg and I do this the hard way where we make our own sauce and dough. You don't have to do this, too, but the outcome is worth it for us. I will provide you with a dough recipe, but it's not the one we are using because Greg made this one himself and is keeping it a secret from the world. However, I will give you my sauce recipe, because I'm nice like that.
Funny story; on one of the first dates Greg and I had, I made him dinner as a thank you for a present he had given me. I made him spaghetti with a sauce similar to this one and he loved it. He said "you have to make this for when I made pizza next." It has been a hit in the house ever since.

Dough from Mario Batali on the Food Network:

Things you'll need:

1/4 cup light red or white wine
3/4 cup warm water
1 1/2 oz yeast
1 tbsp honey
1 tbsp olive oil
3 1/2 cups flour

Place wine, water and yeast in a large bowl until dissolved. Add the honey salt and olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
Bring the dough together by hand and turn out onto a floured board of marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. place in a clean, lightly oiled bowl, using another tbsp of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes. Knead again and let sit for 15 minutes.
Since it's summer and the house is kept cool what we've done is put the dough in a metal bowl, lightly oiled and covered with a damp towel. Turn the broiler in the oven on high for about 5 minutes, turn off, make sure the fire is no longer lit if you have a gas stove before putting the dough in the oven. This helps to ensure that the dough will rise properly by giving it a warmer place to rest. The oven should be warm, not hot.

Sauce:

Things you'll need:
1 green bell pepper
1 orange bell pepper
1/2 white onion
2 cloves of garlic
2 serrano peppers
1 (28 oz) can crushed tomatoes
1 cup red wine
1 tbsp thyme
2 tbsp basil
1 tsp sage
salt and pepper

Finely chop the green bell, orange bell, onion, garlic and serranos, saute with olive oil until onions are semi translucent. Add the can of crushed tomatoes, wine and spices to taste. Let simmer for about an hour turn off and allow time to cool. You do this so the sauce doesn't cook the dough when you start to make your pizzas.

Now you get to make your pizzas! First, preheat your oven to 450, and lightly oil a couple of pizza pans. Roll out your dough add your sauce, you'll want a light layer of sauce or you will have a soggy pizza. Add a light layer of mozzarella, your toppings, and a little more cheese. The extra cheese ensures that the toppings won't burn (and did I mention it just tastes good, too?). Experiment with your toppings. Some of our favorites are pepperoni and bacon, BBQ chicken with onions, margherita (basil and tomato) and 6 cheese. Since I've never made this dough before I'm not sure how long it need to cook for but the master of the dough aka Greg cooks his for about 12-14 minutes. Be sure to save your leftover sauce for a spaghetti night! Buon Apetito!