Pizza Sauce
Makes about 3 cups
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon marjoram
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
½ cup dry red wine
Salt and freshly ground black pepper
Preparation:
Heat oil in heavy saucepan over medium heat. Add onion and garlic; cook until tender.
Add basil, oregano, marjoram, crushed tomatoes, tomato paste and wine. Season to taste.
Bring to a boil; reduce heat and simmer uncovered for 10-15 minutes or until sauce thickens to the desired consistency.
Make Ahead Pizza Dough
Yield: 4 individual pizzas or calzones or 2 Stromboli
(This versatile dough is best if made at least a day in advance, placed in a large, covered container and refrigerated overnight.It will hold up to three days. Must be made ahead-at least a day and up to three days.)
Ingredients:
1 lb. (3-1/2 cups) unbleached bread flour; more as needed
1 tablespoon sugar
1-1/2 teaspoon salt
1-1/2 teaspoons instant yeast
1-1/3 cups (about 11 fluid ounces) cool water
2 tablespoons extra-virgin olive oil;more as needed.
(optional: fresh herbs, thyme, oregano and rosemary)
Preparation:
- Combine the flour, sugar, salt, yeast and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Combine water and 1 tablespoon olive oil. With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer.
- Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer’s dough hook on medium-low speed. If dough is too sticky, add a little more flour to produce dough that is smooth, slightly “tacky” but not sticky.
- Refrigerate dough: Using the rest of the olive oil, oil a large bowl. It should be at least twice the size of the dough as the dough will rise. Roll the dough into a ball and place greased side up. Cover tightly with lid or plastic wrap. Refrigerate for at least 8 hours and up to 3 days. Use the dough for pizzas, calzones, or stromboli.
Tip: Dough may be frozen. After kneading the dough, divide it into 6 pieces. Place in a zip lock freezer bag and freeze. Thaw in refrigerator before using which will take several hours or overnight, or place on counter for 2 to 3 hours.
Sprinkle dough with flour or cornmeal and roll out dough, place on indirect heat on the grill. Grill dough on one side 7 to 10 minutes. Remove from grill, spoon on sauce and desired toppings onto grilled side of dough. Place back onto grill until cheese melts and toppings warm.
