NORTHERN ITALIAN PIZZA DOUGH
3 3/4 cups all purpose flour plus extra for kneading the dough.
1 1/2 cups warm water
2/3 of a cake of cake yeast
1 1/2 teaspoon salt
1/4 cup extra virgin olive oil
Crumble the cake yeast into the 1-1/2 cups of warm water, stir and set aside. Stir the flour and salt together in a bowl. Add the olive oil and the water/yeast mixture to the flour, mix by hand until you have a dough ball. Knead the dough on a flat, floured surface for 5-10 minutes. Put dough in a lightly oiled bowl, cover tightly, and let rise for 1 1/2 to 2 hours until dough has doubled in size.
Split dough into halves (for 2 large crusts) or fourths (for 4 individual sized crusts) and roll each section into a ball, flatten by hand (do not use a rolling pin) and drape with a cloth while on your pizza pan. Let rise for another 15 to 30 minutes. By hand, pull the dough into it's final shape (large and round). Do not use a rolling pin, which squeezes the carbon dioxide out of the dough and results in a very boring crust. Put the dough back onto the pizza pan, and cover with a cloth while you prepare the toppings. After the second rising, about 15 minutes, top with your favorite toppings, and cook in a preheated 450 degree oven on baking tiles or a pizza stone for about 10 minutes, or until toppings are done. Makes 2 large crusts.
For one 12-inch pizza I used 1/4 lb grated Mozzarella, 1/4 lb grated medium cheddar, 16 slices dry salami, 1/2 thinly sliced Vidalia onion, 1/2 thinly sliced green bell pepper, and 1/2 small can chopped olives. Baking at 450 deg., it takes about 25 minutes to cook.
PIZZA SAUCE
1 can (15 oz) tomato sauce
oregano,
garlic,
salt & pepper to taste
fresh or dried basil
(Italian seasoning is okay if desired)
Simmer. If any is left over, freeze in a Ziploc bag.
BASIC TOMATO SAUCE II
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1 teaspoon garlic -- minced
2 tablespoons olive oil
7 cups tomatoes -- peeled and chopped
6 ounces tomato paste
1 teaspoon oregano leaves
1 teaspoon basil leaves
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon pepper
1 bay leaf
Heat oil in a 3 to 4 quart pot over medium heat. Add onion, celery and garlic; cook for 5 to 7 minutes, stirring 2 or 3 times. Add remaining ingredients and bring to a boil. Cover and reduce heat to low and simmer for 25 to 30 minutes, stirring occasionally. Uncover and increase heat to medium-low. Boil gently for 15 minutes or until sauce is thick, stirring often. Discard bay leaf. To freeze sauce pack airtight and label. Makes about 8 cups. Use on pizza or pasta or for quick chili with beans.
BASIC TOMATO SAUCE
Makes about 3 Cups Sauce
2 lb. fresh vine-ripened Tomatoes, coarsely chopped
(Usually about 7 to 8 medium tomatoes equals one pound)
2 Tbs. Olive Oil
1 1/2 tsp. Salt
1 tsp. Ground Pepper
1 1/2 tsp. Granulated Sugar
4 tsp. Balsamic Vinegar
Working with a food processor or blender, combine and process the tomatoes with the olive oil, salt, pepper, sugar, and vinegar. The finished composition makes for a rough-textured sauce. Warm the sauce through and serve it as is over pasta, or combine with any of the following ingredients to present a flavorful adaptation of your basic tomato sauce. To 1 1/2 cups sauce, add: 1/4 cup fresh basil, chopped OR 1/4 cup Greek or Italian Olives, chopped with 1 1/2 tsp. finely grated Orange Peel OR 1/2 cup Feta Cheese crumbled with 3/4 tsp. dried Rosemary OR 3 Tbs. toasted Peanuts and 4 to 6 thin slices or Prosciutto, cut into bits OR
3 Tbs. Capers with 2 Tbs. chopped fresh Parsley Of course, you can prepare nearly any tomato sauce from scratch by utilizing concoctions from this Sauce.
PIZZA SAUCE
1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1. Combine ingredients in a small saucepan over medium heat. Bring to a boil.
2. Reduce heat and simmer for 15-20 minutes.
Makes 1 cup.