Proof yeast in 1/2 cup warm water (not over 105 degrees) with the sugar. Meanwhile add all the rest of the ingredients into a mixer, add the yeast mixture and the other one cup of warm water. Mix until blended and then knead for eight minutes. Let dough rise about an hour, punch down and then refrigerate overnight. Roll into 8-ounce balls, place a drop of olive oil on each one and wrap in plastic wrap and put into a storage bag. Makes three to five 12-inch pizzas. The dough balls can also be frozen for use later.
Sauté onions and peppers in olive oil until translucent, sprinkle with salt and add garlic and red wine to cover about an inch above vegetables. Bring to a boil, then simmer for 20 minutes. Add tomatoes and basil and simmer another 20 minutes or until desired thickness. Add lemon and then salt to taste if needed. Use immersion blender to smooth out vegetables if desired.
Let pizza dough balls come to room temperature, and toss or spread to 12-inch circles. Spoon sauce across top and, using a pizza peel, slide onto a pizza stone that has fully heated for 30 minutes in a 500-degree oven. Remove from oven when the crust is crispy and done through. Top with sliced tomatoes, fresh basil and fresh mozzarella.
Added Thursday, Nov. 3, 2016
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