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Pizza Sauces
Stop the pizza delivery man, for ever! Unless… it’s being delivered directly from Sicily. I am sure that if you try this homemade pizza you will never buy into any impersonator again. Although most of us think of pizza as a round pie colored in red and white, pizza like pasta comes in different shapes, different thicknesses, with different crust, and different sauces or toppings, it’s pretty versatile. What is Pizza, but a piece of bread with anything you like on it. You may as well describe it or liken it to an open face sandwich, except more scrumptious. On some of my other pages I try to educate and encourage my readers to be creative and, that options are endless, as long as recipes are not crowded with many superfluous ingredients and as long as you keep it simple. I repeat again, that the simpler you keep the ingredients the more delectable the dish. This is is the essence of the Sicilian Cuisine. Also, more is not necessarily better, but a formula for messing up a dish. In Sicily or for that matter in all of Italy you will never see a pizza as it is made here in the USA, smothered in sauce and topped with 1 pound of cheese, or better with elastic string that we refer to as cheese. As you will notice from the photograph in this page, the pizza is not smothered in red sauce, and cheese is used sparingly. The reason is, that the taste does not come from those two ingredients but from the right blend of flavors. So, when you try your own concoction of ingredients, keep that in mind, find flavors that complement each other. Now, please entertain my thought and try my simplest recipe below and let me know if I am correct in claiming what I state. I have talked about Tomato Sauce and the best tomatoes, in my blog. Start with a good base, if tomatoes are delicious than the sauce is delicious. Also use real cheese, not the cheap shredded mozzarella or any other cheese preserved in a plastic bag. The amount of topping ingredients below are for a 16 inch pie. Adjust the amounts according to size. The dough recipe will give you about 3 pies. If you can't use it all stick in the fridge until next time. It will keep for a week or so. Or you may want to make bread with it. You'll find that recipe on my site. Ingredients
- For the dough:
- 4 cups all purpose, unbleached flour
- 1 tsp salt
- 1 tsp yeast
- 2 cups warm water
- For the topping:
- 1/8 cup Extra Virgin Olive Oil
- 4 San Marzano tomatoes directly from a can and shredded
- tomato, garlic into bits with your hands, no need to cook
- 4 cloves of garlic sliced or chopped
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp Parmiggiano Reggiano
- sprigs of basil cut or whole
- hot pepper optional
Directions
- For the Dough
- 1. With a wooden spoon mix all dry ingredients inside a 3 quart container
- 2. Add the water slowly and continue mixing with the same spoon until all ingredients are blended together and it forms a sticky lump that lifts away from the container (so make sure to use only enough water as needed)
- 3. Seal the container
- 4. Leave to rise at least 4 hrs on a counter. If you do not use all of the dough, you can refrigerate it and use later.
- To assemble the Pizza:
- Preheat oven at 500º
- With the help of some dry flour, stretch the Pizza Dough over the
- pizza pan covered with parchment paper
- Pour the Olive Oil and brush the whole pie with it
- place the shredded tomatoes on the pie making sure it covers the pie evenly
- Place the garlic slices evenly over the pie
- Sprinkle the salt and sugar over it
- Sprinkle the Parmiggiano Reggiano
- Place the basil evenly over the pie
- hot pepper if desired
- Bake at 500º for about 15-20 minutes or until edges are golden and crust is fully cooked
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I actually order those tomatoes on line love them! hard to find....your recipe is awesome I make it almost exactly the same way! I am a huge oregano fan, so thats all that different, my mouth is watering for this picture awesome job here!
This sounds wonderful. I too love the San Marzano tomatoes. We have an italian section called The Hill here in St Louis, Missouri where we can get all those wonderful tomatoes, fresh volpi salami, etc. I love going there and making an afternoon of it.
I've never added sugar on the top of my pizza. That sounds delicious. Does it caramelize or just soak into the tomatoes?
I just taught a gourmet pizza class on Tuesday where we made BBQ Chicken Pizza, Pesto Pizza and Margarita Flatbread Pizza. I love pizza. I wish I could eat it everyday!
I have been searching for an authentic pizza recipe for a long time and I am so glad to have found your recipe. Thanks a lot for sharing. Will try it soon.
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