This recipe is for pizza with a traditional focaccia type crust – crispy and rich with olive oil; and traditional neopolitan pizza toppings: tomato sauce, fresh mozzarella, and fresh basil. We add onion – red if we have it – but nothing else.
12 3/4 oz Bread or AP flour
1 1/4 tsp salt
2 tsp yeast (1 packet)
1 1/8 cup warm water
2 Tbs olive oil
Mix adding more flour to make a wet dough that pulls away from the sides but sticks to the bottom.
After 5-6 minutes, ball dough up and place in oiled bowl, cover and let rise a couple hours till doubled
Cut into 2 halves and knead each to form a tight ball. Pat ball into disk as best you can – there will be resistance. Gently roll the disk out – let rest as needed – to eventually form a disk to fit a 9 inch (?) round pie pan.
Pout 2 Tbs olive oil in each pan and set the dough disk into it. Oil should squeeze up around the outside of the dough all around – like a focaccia.
Let the dough rise in the pans for 30-60 minutes depending on weather/temp. Preheat oven to 425F
Bake dough disks for 10 minutes at 425F
Take out of oven, spread pizza sauce, mozzarella and onions if using. Return to oven for 15 minutes. Check and rotate after 7-8 minutes. Make sure crust is starting to crisp and brown and cheese should start to brown.
Remove from oven and from pans, slice, add rough cut basil, salt (its important here) and serve.
1 qt canned tomatoes – no salt or lemon juice added.
1/2 to 1 Tbs sugar, taste it as you go.
1 tsp salt or less. Again, taste as your making this. Its easy to over or under salt it.
1-2 tbs fresh organo chopped fine
3-4 cloves garlic pressed
Simmer for 30 minutes. Blend if needed. Reduce till thick, stir / scrape bottom of pan with wooden spatula or some such. Simmer on low with flame tamer if needed.