Friday, October 7, 2011

Fun Friday Pizza ....Yum!

I have a new go-to dough and sauce I've been tweeking. And boy is it delish! A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY pizza joint. This recipe makes enough for three 10- to 12-inch pizzas. And the sauce is enough for all three and more!

2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons sugar
4 1/2 cups bread flour
2 teaspoons active dry yeast
1 tablespoon olive oil
2 tsp. salt
**1.Pour the warm water into the bowl of a stand mixer. Add in the yeast and sugar. Start to mix with a dough hook. Gradually add the flour until it comes together. add oil and salt and continue ti machie knead the dough for 5 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
**2.Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
**3.The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
**4.Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Pizza Sauce

3 garlic cloves, minced or 3 teaspoons
3 tablespoons olive oil
1 (29 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
2 tablespoons brown sugar
2 teaspoons of oregano
1 T. fresh basil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

1.In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Should you want it not too chunky puree it some more in a blender.

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