October 7, 2010


The dough:
1 1/4 oz. envelope of active dry yeast, (or 2 1/4 Tsp)
1 1/2 cups warm water (110°F - 115°F)
4 cups of bread flour
1 1/2 tsp. salt
2 Tbsp. extra virgin olive oil
1 Tbsp. sugar
Extra flour
Extra olive oil

The process:
Pour the warm water in a large mixing bowl, then add the sugar and dissolve it. Next, dissolve the yeast by stirring continuously after addition. Allow the mixture to settle down for 10 minutes, or extra so that the yeast becomes active.

Now add the yeast and olive oil, when the appearance of the mixture becomes foamy and cloudy at the surface. Dissolve it continuous stirring. Then add 3 cups of flour to the mixture one-by-one and whisk in until dissolved completely. Make sure the mixture is completely smooth. Use your hands to combine the dough until all of the dry flour has moistened into a mass.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded.

After kneading is complete, when dough transforms into a silky, smoothly-textured ball, coat the dough ball with a thin layer of olive oil. After that place it in the bottom of a large mixing bowl that has also been coated on the inside with olive oil.

Pizza dough's great, but what's dough without sauce?

The sauce:
3 tbsp. butter
16 oz. can of tomato puree
3 tbsp. olive oil
1 tsp. salt
3 cloves garlic, minced
1/4 tsp. black pepper
3 large yellow onions, minced
1 tsp. whole oregano
2 quarts. canned whole Italian tomatoes
1 tsp. whole basil

Melt the butter with olive oil in an oven or large skillet. Slowly but completely sauté the garlic and onion. Then add the tomatoes, salt, pepper, oregano, basil and puree. Boil it. Cover the mixture and let it bubble for two hours. In between, stir it occasionally. Crush the tomatoes with the masher. Continue the process till the sauce reaches the consistency of a soup.
Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future. Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the surface of the dough sheet. Spoon the sauce out to the edge of the dough sheet.


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