Thursday, August 30, 2012

My Pizza Perfect Pizza Sauce...

Items Needed:

Large Stock Pot
Freezer Containers
2 cans crushed tomatoes each size: 6 lbs. 6 oz.
3 cans tomato paste
4 large carrots
3 white onions
4 stalks celery
1 whole head of garlic
Olive Oil
Italian Seasoning
Red Pepper Flakes

Chop Carrots, Onions and Celery. Clean and roughly chop the entire head of garlic.

In large stock pot, add enough olive oil to cover bottom and toss all chopped vegetables into pot to sweat and cook down. When soft, add the two cans of crushed tomatoes, stir.

Put heat on med/high; then ADD: 1 cap full (I use cap the seasoning comes in) of Italian Seasoning, 1 TBS. Oregano, 1 TBS. Basil, 1 TBS. of Thyme and 2 tsp. Red Pepper Flakes. Add Salt and Pepper to taste (I use approximately 1 TBS of sea salt and 1/2 tsp of Black Pepper). Stir Well.

Add 1 c. sugar and the three cans of tomato paste and stir well.

Cooking approximately 1 hour for all flavors to meld. Paying attention to stir frequently so sauce doesn't burn.

When cooking time is up. Remove from heat and allow to cool to room temperature (or when pot is just warm to touch).

Take hand blender or a regular blender and blend the entire pot of sauce to consistency that you prefer. I like my sauce pretty smooth.

Using freezer containers, divide the sauce into quantities you need. (Approximately 6-8 cups of sauce for four 12 inch pizzas is what I allow).

Use immediately or freeze. Good in freezer for 3 months.

Perfect Pizza Crust...

Items Needed:
Wheat Flour
All-Purpose Flour
Kosher Salt
Olive Oil
Bread Machine Yeast
Bread Machine with Pasta/Dough button

Add 1 1/2 cups of very warm water to bucket of bread machine. Sprinkle 1 tsp. of yeast over water top. Sprinkle 1 TBS. of sugar over top. Let set a few minutes.

While that is percolating...measure out:
2 c. of Wheat Flour
2 c. of All-Purpose Flour
1 tsp. of Kosher Salt
(sift together)

Add the flour to the water in the bread machine bucket.
Turn the Bread Machine on using the Pasta/Dough setting.
Let it run for about a minute and then slowly drizzle 1/3 c. of Olive Oil over the dough mixture. (it won't be completely mixed at this point.)

Let the machine run, making sure that all the flour, etc is mixed in and it forms a ball. When it is ready for the "rising" stage. Pull the dough ball out, put in a gallon zip-lock bag, drizzle with a little bit of olive oil so it won't stick, toss in the refrigerator until ready to use. Can be used immediately, although dough is best if used 24 hours prior to mixing. (Good for up to 72 hours in refrigerator)

Halve dough to make two 12 inch pizzas.
(Also good to make calzones)