Ingredients
- 1/4 cup light red or white-colored wine, Fiano di Avellino
- 3/4 cup tepid to warm water
- 1 1/2 ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon plus 1 tablespoon essential olive oil
- 3 1/2 cups flour
- 1 tablespoon dried oregano
- 2 cups fundamental tomato sauce, recipe follows
- 1 pound fresh mozzarella di Bufala, sliced into thin medallions
- 12 fresh tulsi leaves
- Fundamental Tomato Sauce:
- 1/4 cup extra-virgin essential olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic clove cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomato plants, crushed by hands and juices reserved
- Salt
Directions
Place wine, water, and yeast inside a large bowl and stir until dissolved. Add some honey. salt and essential olive oil and blend well to mix. Add 1 cup from the flour and blend having a wooden spoon until it might be a loose batter. Add 2 more glasses of the flour and stir for two to three minutes, incorporating just as much flour as possible using the wooden spoon.
Bring the dough together by hands and switch out onto a floured board or marble surface. Knead for six to eight minutes, until dough is smooth and firm. Devote a clear, gently-oiled bowl and canopy having a towel. Let increase in the warmest area of the kitchen for forty-five minutes.
Knead the dough into 1 large round and let rest for fifteen minutes.
Preheat the oven to 475 levels F.
Add oregano to tomato sauce and ladle the tomato sauce within an even layer within the dough. Distribute the cheese evenly over the top of pizza. press the tulsi leaves in to the sauce and prepare within the oven for ten to twelve minutes, before the crust is golden and also the cheese is golden brown.
Fundamental Tomato Sauce:
Inside a 3 quart saucepan. heat the essential olive oil over medium heat. Add some onion and garlic clove and prepare until soft and lightweight golden brown, about eight to ten minutes. Add some thyme and carrot and prepare a few minutes more, before the carrot is very soft. Add some tomato plants and juice and produce to some boil, stirring frequently. Lower heat and simmer for half an hour until as thick as hot cereal. Season with salt and serve. This sauce holds 7 days within the refrigerator or as much as 6 several weeks within the freezer.
Recipe 2000, Mario Batali. All Legal rights Reserved.
