Stellarton, Nova Scotia Canada
Truth is, the last time I made Sam’s Restaurant famous pizza at home was at my big Sister’s place and it’s always a 2 day event because we all know goodness takes time! Time in the kitchen is never a waste and the place where the party eventually happens with everyone in your way! Homemade will never replace a 700 degree brick oven and the taste of a real Sam’s pizza but we can sure try at home and come close! I can tell you there is a reason why Stellarockers head to the home of pizza when they arrive back from away! It’s in our DNA! And the BEST! Enjoy
Pizza Sauce
- 3 – 19 oz cans tomatoes
- 2 ½ C white flour
- 1 ½ Tbsp salt
- 3 Tbsp pepper
- ½ Bottle oregano.
In blender, blend tomatoes, flour (add ¾ C of flour to 1 can of tomatoes so it will mix well), then stop blending and stir around. Put this in a crock pot or large double boiler with salt, pepper and oregano.
Put the following through a grinder
- 6 Small onions
- 1 Bunch celery
- 3 – 5 Green peppers
Add to the pot.
Then add:
- 1 Small can (5 ½ oz) tomato paste
- 1 C water
- 2 Tbsp Crisco oil
- 3 Tbsp chicken stock or chicken OXO cube
Cook very, very low heat if on top of stove. Stir often. If cooking in slow cooker, leave all night. Add another ½ C water if cooked on stove top if necessary. ¾ C of this sauce will make 1 large pizza. Can be frozen in cup size containers with lids on. Should make about 31-32 containers.
Pizza Dough
Mix together and let rise:
- 2 Pkg dry yeast
- ½ C Lukewarm water
- 1 Tsp white sugar
Let set 10 minutes, then add mixture to:
- ¾ C Crisco oil
- 1 ½ C Lukewarm water
- 3 tsp Salt
- 3 ¾ C Flour (plus more for rolling)
When kneading – let rise 30 minutes. Can use more flour when rolling out. Bake at 425 for 25 minutes or until done. Makes 3 medium pizzas or 2 extra large. Freezes well.
Add your favorite toppings especially Brother’s Pepperoni and make a Sam’s Combo or Works with lots of fresh mozzarella to the edge. Whatever is your fancy!
