For the crust

Mix all dry ingredients and add ¾ cup water and the oil. Stir (use stand mixer if you have one with the dough hook) until a ball forms. If dough is stiff – add more water. This dough will not be sticky – so do not add water until it is sticky. Turn out onto a floured surface and kneed for 3-4 minutes

Roll out into the desired shape and thickness (this dough will only rise a tiny bit) and is quite stretchy and requires quite a bit of rolling.

Bake at 400 for 5 minutes. Apply Sauce and toppings followed by cheese.

For the Sauce

Add oil to stainless steel pan over medium heat. Add garlic and chopped onions and stir. Cook until onions are soft – 4-5 minutes. Add the chicken broth. Cook until reduced by half. Add the crush tomatoes and stir. Add salt and pepper to taste as well as the sugar. Add dried oregano. Reduce heat and simmer until desired consistency. If the sauce is more lumpy than you would like – put in blender and puree. Add Basil just before applying to the pizza crust.

For the pizza

After pizza crust has baked for 5 minutes, remove and add sauce – as much as is desired and all toppings desired. Add cheese last. Once all toppings are applied – bake at 400 for 15-25 minutes