Ingredients
- Sauce:
- 1 envelope dry active yeaste (or 2 1/2 teaspoon)
- 1 1/3 cups warm water (105-115 F)
- 3 1/2 - 4 cups flour
- 2 teaspoon salt
- 2 pounds fresh plum tomatoes, peeled, seeded and chopped OR one can 28 ounce Italian crushed tomatoes
- 1 garlic clove, chopped
- 1/4 cup olive oil
- salt
- 4 fresh basil leaves, torn in bits
- Topping:
- 12 oz fresh mozzarella, thinly sliced
- 1/2 cup fresh grated parmesan cheese, or Parmaseno-reggiano
- olive oil
Preparation
Step 1
1. Sprinkle the yeast over the water and let it stand for 1 minute, or until the yeast is creamy. Stir until yeast dissolves.
2. In large bowl, combine flour and salt. Add the yeast mixture and stir until soft dough forms. It may not all come together, so can dump on board and begin kneading it all together. Knead the dough for 10 minutes or until becomes smooth and elastic. May want to put flour down so it does not stick to surface (use wax paper)
3. Lightly coat a large bowl with olive oil. Place the dough in bowl, turning it once to oil the top. Cover with plastic wrap and place in a warm, draft free place. Leave it on counter for 1 1/2 hours until it doubles in volume.
4. Lightly grease jelly roll style pan (15x10x1). Punch down the dough in the bowl, then transfer to the pizza pan. Stretch out the dough, then loosley cover again with plastic wrap and let it rise for 1 hour so that it beomces puffy. (Make the sauce and cool). With fingertips press dough to make dimples at 1 inch intervals all over pizza. Spread sauce over surface leaving 1/2 inch border all around.
5. Bake in an oven, preheated to 450 degrees for about 20 minutes, remove pizza from oven and arrange slices cheese on top. Sprinkle with grated cheese. Drizzle some olive oil over it. Put back in oven and bake for 5 minutes until cheese is melted and crust browned.
Sauce:
1. In saucepan combine the tomatoes, garlic, and oil and salt to taste. Bring to a simmer and cook, stirring occasionally until thickened, 15-20 minutes. Add basil, let cool.