Place a second piece of parchment on the counter and dust lightly with flour. Place the two balls of dough on the two pieces of parchment and sprinkle them with flour; dust your hands with flour. Gently press the dough into rounds about 9 inches in diameter; sprinkle with flour and cover loosely with oil-sprayed plastic wrap. Let rest for 2 3/4 hours.
In Part Three, the final episode, I'll give you my detailed timeline for getting two pizzas on the table in a timely fashion. (If you haven't already, read Part One.)
(Makes about 1 1/3 cups)
In 1-quart saucepan, heat oil and cook onion for a few minutes until soft. Stir in remaining ingredients. Simmer, loosely covered, for 1 hour, stirring occasionally. Let cool to room temperature.
Then get the cheeses and other toppings ready. I think where most home cooks go wrong with pizza is in using too much sauce and too much in the way of toppings. To avoid having a soggy pizza, use much less of everything than you think you need.
For each pizza, add these ingredients, in order, to just-sauced crust:
1/4 cup shredded parmesan
4 ounces shredded mozzarella or mozzarella-provolone combination1/2 3.5-ounce package pepperoni, microwaved in single layer between paper towels for 30 seconds1/2 2.25-ounce can sliced black olives, drained and patted dry
3 ounces mushrooms, thinly sliced
2 tablespoons finely julienned red bell pepper, squeezed dry with paper towel
Of course, you can use any toppings you like. These are just our favorites, and this gives you some idea of the quantities to be used--the more toppings, the less of each.
I'll be back tomorrow with the third and final episode of Make "Real" Pizza at Home.