Mommom's secret weapon

With Good Friday this week, I thought this was the perfect time to unveil my mother's secret weapon.

If she wanted to see any of us, she usually just had to say one word, and we'd all come running.

Pizza.

She didn't order from the local pizzeria, or pick up some premade crust and a jar of sauce.

Everything was made from scratch and it was, in my humble but biased opinion, the best.

When my kids were young, she would often offer to come and make pizza for their birthday parties, forming dozens of little pies so that the invited guests could each choose their favorite toppings and create their own special pies.

If she hadn't seen any of us for awhile, she'd call and invite us to dinner. All she had to say was, "I'll make pizza," and those who had been about to say they couldn't make it, suddenly found their plans were much more flexible and they arrived not only in time for dinner, but usually a bit early to get their two cents in on whether or not they wanted pepperoni on their pie or maybe this time they'd like some mushrooms.

For me, my mother's pizza is the ultimate comfort food. To be able to make it myself, or enjoy it when one of my kids makes it, is a real treasure and another great way to remember my mom.

Making homemade pizza isn't difficult or really time consuming, although you need to get yourself an early start. The dough needs time to rise, and the sauce needs time to simmer.

If you are going to go through the time and effort to do this, then I also strongly recommend you buy a block of mozzarella cheese and cube it yourself (not the pre-shredded bag of cheese); and the same for the Parmesan or Locatelli Romano cheese. Buy a block and grate it yourself. You can't compare the taste of freshly grated cheese to anything that you shake out of a can. You just can't.

The recipes listed here, for the crust and the sauce, are perfect for a meatless meal. If you want to add toppings, such as pepperoni, sausage or meatballs, as well as vegetables, such as peppers, mushrooms and onions, go ahead. The possibilities are endless.

As for me, I'll take mine with a thin crust, sauce and cheese, and a side of wonderful memories.

Pizza Dough

1 and one-half cups warm water

One-half teaspoon sugar

1 envelope yeast

4 cups flour

1 teaspoon salt

2 tablespoons extra virgin olive oil

Mix together water, sugar and yeast; stir and let sit for 5-10 minutes.

Measure flour into the bowl of a large mixer, fitted with a dough hook; add water and yeast mixture and oil, and run mixture until the dough is well combined and all the dough has pulled away from the sides of the bowl. Add additional flour, 2 tablespoons at a time, if dough is sticky. If it is too dry, drizzle in a little olive oil and mix again.

Rub the inside of a large bowl with olive oil. Gather dough into a ball and place into bowl, turning to cover with the oil.

Cover bowl with a piece of plastic wrap, and then cover that with a damp towel and set in a warm place to rise until double, about an hour or more, depending on the temperature.

When doubled, punch down the center of the dough and let rise again until double.

Remove from bowl, and turn out onto a lightly floured board. Cut the dough in half and lightly roll each half into a ball and set aside. Sprinkle more flour on the board, then flour a rolling pin, and gently roll dough out into a 14-16 inch circle.

Carefully transfer to a large metal pizza pan and gently push crust out to the edges with the tips of your fingers. Let rise for 15-20 minutes.

Mommom's Pizza Sauce

Oil

3 cloves of garlic, chopped

1 28-ounce can crushed tomatoes

1 28-ounce can pureed tomatoes

3 tablespoons sugar

2 teaspoons salt

1 teaspoon pepper

1 teaspoon oregano

One-half teaspoon basil

1 teaspoon baking soda

Cover bottom of large sauce pan with oil and heat; add half of the chopped garlic. Do not brown. Add tomatoes and remaining ingredients, except remaining garlic and baking soda. After it comes to a simmer, then add garlic. You may need more garlic or other seasonings, depending on your tastes.

Return to simmer and add baking soda. Stir until bubbles and foam are gone. Simmer for about a half-hour on low heat.

This sauce is one of my favorites and I also use it on pasta dishes as well.

Mommom's Pizza

2 pie crusts

Pizza sauce

4 cups mozzarella cheese, cubed

One-half cup freshly grated Parmesan or Locatelli Romano cheese

Other toppings if desired

Spoon several tablespoons full of sauce onto the dough and spread to the edges of the dough with the back of the spoon. Top with shredded mozzarella cheese, grated Parmesan cheese and other toppings if desired.

Bake in a preheated 450 degree oven for 10-12 minutes, until crust is lightly browned and cheese is melted and bubbling.

Margherita Pizza

1 pie crust

Pizza sauce

Slices of fresh mozzarella (about a cup)

1 fresh tomato

One-quarter cup freshly grated Parmesan or Locatelli Romano cheese

1 handful of fresh basil leaves

Spread sauce over pie crust. Arrange tomato slices over crust, then top with mozzarella, grated cheese and basil.

Bake in a preheated 450 degree oven for 10-12 minutes, until crust is lightly browned and cheese is melted and bubbling.

For more recipes from this column, go to: www.tnonline.com/lifestyle/comfort-and-joy.