Heat the oil in a saucepan.
Add the garlic, and saute just until fragrant (about 20 seconds).
Add in the rest of the ingredients (except for the vinegar).
Bring to a low bubble, and lower the heat to a simmer.
Cook for 10-15 minutes.
Remove from heat, and stir in the vinegar.
Use as desired!
Sprinkle the yeast into the warm water along with a pinch of sugar. Give it a few minutes to foam up while you prepare the rest of the ingredients.
In either a stand mixer or food processor combine the rest of the crust ingredients. Pour in the yeast mixture and mix for several minutes until the dough forms a ball.
Place the dough in a large greased bowl and set aside for one hour to rise.
The secret is in the pan!
Using a Detroit-style pizza pan, put a couple of T of oil in the bottom and transfer dough to pan. Turn to coat in oil. Spread it along the bottom of the pan as close to the edges as you can without tearing. Cover tightly with plastic and set aside to rest 30 min. Spread it again – it will be easier this time. Spread beyond the corners if you can because it will shrink.
Press down on dough with your fingers to get out air bubbles. Lay down your toppings. Depending on your toppings, you may want to pre-cool them, it’s personal preference, but whatever you do, don’t overdue it on toppings. It can be tempting to load your pizza with all of your favorite veggies, but you could end up not only overpowering the yummy pizza crust, but also end up with soggy pizza. Top with cheese. While it could be tempting to load your pizza withe cheese, a little goes a long way. Spoon sauce over the top in three rows, you will have sauce left over.
Put in oven and bake until edges are black and cheese is starting to brown – about 12 – 15 minutes. When it seems ready, remove from oven and loosen edges with thin knife or spatula.