Ingredients Jump to Instructions ↓

  1. Pizza Dough

  2. 2 cups 474ml Cool water

  3. 1/2 tablespoon 7 1/2ml Sugar

  4. 2 1/3 cups 145g / 5.1oz All-purpose flour

  5. 1 Yeast - (small)

  6. 1 tablespoon 15ml Kosher salt

  7. 1 oz 28g Olive oil

  8. Pizza Sauce

  9. 3 White onions - chopped (small)

  10. 1/2 cup 73g / 2.6oz Garlic - chopped

  11. 12 Tomatoes - chopped and seeded

  12. 2 tablespoons 30ml Salad oil

  13. 1/4 cup 59ml Balsamic vinegar

  14. 1 Burgundy

  15. 4 tablespoons 60ml Basil

  16. 4 tablespoons 60ml Oregano

  17. 3 tablespoons 45ml Tomato paste

  18. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. For dough, combine all dry ingredients and mix on medium speed with a dough hook for 5 to 7 minutes. Add olive oil and let mix until well-incorporated. Let dough rest in bowl, covered, until it doubles in size. Divide the dough in half and coat with olive oil. Place dough in refrigerator and let sit for 18 to 24 hours for best flavor. Note: Dough will be slightly sticky.

  2. For sauce, heat oil in a heavy-duty saucepan over medium heat. Add onions and garlic and saute until translucent. Add tomatoes and half of the dried herbs and let cook for 3 or 4 minutes. Then, add burgundy. Let sauce simmer for 20 to 30 minutes. Add a small amount of water if necessary, but generally the tomatoes will provide enough liquid to keep it simmering. Puree the sauce lightly with a hand blender. It should still be slightly chunky. Correct seasonings with the rest of herbs, salt, black pepper and tomato paste. Add balsamic vinegar.

  3. This recipe yields ?? servings.


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