Basic Pizza / Flatbread
Makes 3 - 10” Pizzas
3 cups All Purpose flour – unbleached
1 tsp. salt
2-¼ tsp. active dry yeast
1 tsp. honey
1 tsp. extra virgin olive oil
1 ¼ cups water, room temp
Preheat oven to 450* with pizza stone on bottom of oven 1.
Combine all dry ingredients in bowl of stand mixer.
Mix on low to combine. 2.
Add oil & honey, turn mixer on at lowest speed and add water. 3.
Mix on low (speed 1 on KitchenAid) for 3 minutes. 4.
Turn speed to 2 and mix for one additional minute. 5.
Remove dough (will be sticky!) to bowl coated with olive oil.
Cover with plastic wrap and kitchen towel. 6.
Allow to rise undisturbed for one hour. 7.
Remove dough to counter coated liberally with flour.
Divide into 3 equal pieces. 8.
Roll dough into ball shape & cover with towel 9.
Allow to rise undisturbed for 10 – 60 minutes. 10.
Roll dough to desired thickness & shape (I prefer oval about 1/8” thick) 11.
Place on peel or back of cookie sheet that's coated with corn meal. 12.
Top with desired sauce & toppings and slide onto pizza stone. 13.
Bake until golden brown – about 12 minutes. 14.
Remove & serve.Basic Tomato Sauce Serves 4
1 large onion cut in medium dice
1 small carrot washed peeled and finely grated
5-6 cloves garlic peeled (NOT SMASHED)
1 small sprig thyme (optional)
4-5 Basil leaves torn in strips
1 35 oz can WHOLE San Marzano tomatoes* (Cento is good brand)
Red pepper flakes to taste
California Olive Ranch olive oil for pan and finish
1 lb. pasta of choice
- Heat a large sauce pan over medium heat add olive oil to coat then add onion carrot and garlic. Season with salt add red pepper is desired and cook until soft but not brown (sweat).
- Add tomatoes and thyme – reserve tomato puree from can. Cook – uncovered over medium heat until reduced by 1/4 and tomatoes are beginning to break up. Remove from heat. If desired at this point you may break tomatoes up with spoon or for smoother consistency use an immersion blender.
- Add torn basil and taste and adjust seasoning if necessary.
- Serve immediately with pasta of choice. Will last 7-10 days under refrigeration or cool and freeze for up to 3 months.
- Bon Appétit!
- Fresh tomatoes are a great option when in season, Romas work best for me.
To use fresh tomatoes:
- Fill medium large sauce pan with cold water and bring to rapid boil.
- Remove top stem, and make a small “x” in bottom of tomatoe.
- Carefully place tomato into water and cook, undisturbed for 15-20 seconds – or just until skin starts to loosen.
- Place tomatoes in ice bath (equal parts ice & cold water) until cool enough to handle.
- Peel tomatoes, cut in ½ and remove seeds, then cut in appropriate size for recipe.