Pizza Sauce

By jenlin

Ingredients

• One 15-ounce can crushed Italian plum tomatoes in thick puree
• One 15-ounce can plum tomato strips
• 1/2 cup basil chiffonade
• 1/2 cup extra-virgin olive oil
• 1/2 tablespoon Calabrian chile paste
• 1 teaspoon flaky sea salt, such as Maldon
• 1 teaspoon sugar
• 4 cloves garlic, peeled and roughly chopped
• Dough
• 1 teaspoon instant or active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup olive oil, plus additional for drizzling

Preparation

Step 1

Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
Dough
Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
brush a sheet pan with olive oil. Roll out the pizza ball and put it on the oiled sheet pan.
Spoon on the sauce and cheee
Bake until cooked through, 11 to 12 minutes.
Remove the pizza and brush the crust with garlic butter
The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.