Pizza

Generic Pizza Saunce

This is my goto, simple pizza sauce that works well for napoleon style pizza

Ingredients

1-2 tablespoons of olive oil
1/2 white onion minced finely
4 cloves of garlic minced finely
2 15oz cans of crushed tomatoes
1 tablespoon of dried oregano
1/2 teaspoon of crushed red pepper
1 teaspoon of salt (or to taste)
1/2 teaspoon of pepper (or to taste)

Directions

1. Add olive oil to a pan and heat over medium heat.
2. Saute onions until translucent.
3. Add garlic and crushed red pepper and saute for 30 seconds
4. Add tomato sauce, dried oregano, salt, and pepper and stir
5. Cook on low heat until you're ready to top pizza.

Roberta’s Pizza Dough

Makes 2 250g balls of dough (2 10-12" pizzas).

Ingredients

153  grams 00 flour (1 cup plus 1 tablespoon)
153  grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8  grams fine sea salt (1 teaspoon)
2  grams active dry yeast (3/4 teaspoon)
4  grams extra-virgin olive oil (1 teaspoon)

Directions

1. In a large mixing bowl, combine flours and salt.
2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.