Basic Pizza Sauce Recipe

[StitchinGrandma]

BASIC PIZZA SAUCE RECIPE

Ingredients
2,3,4 cloves garlic, minced or chopped finely
1 Lg onion, sliced thinly
1 Lg can tomatoes, 28-oz size – remove stems
1 sm can tomato sauce, 8 oz size
2 T olive oil
freshly ground black pepper to taste
dried basil and oregano to taste
OPTIONAL: to cut acidity – add 1 t sugar ( I do this)

In large skillet, saute onion in olive oil stirring constantly until golden, DO NOT BURN
Add garlic being careful not to burn
Immediately add tomatoes and sauce, adding herbs and pepper and continue to cook for about 15 minutes. Cover sauce pan, stirring occasionally so it doesn’t burn. Some of the moisture factor should cook out.
When cooked, remove from heat, as sauce should not be hot when using.
If there is extra sauce, store in glass jar with lid. Will last for approx. 1 week. Otherwise freeze and restore in microwave.
TIP: Crusts can be lightly baked, cooled and placed in freezer bags and frozen. When you come home and want a quick pizza, you just add the goodies and sauce.
Also, if you don’t like a chunky pizza sauce – pour into a blender a few seconds after it’s cooled before using. (Of course, you are now not making a true pizza from Sicily)

NOTE:
This is an excellent spaghetti sauce as well: Just add more honey to sweeten a little and be sure to make extra. Whenever I make this recipe it is multiplied by 8. Some is used for pizza, some for spaghetti, and either goulash, freeze extra, or add meat and use for lasagna sauce.

[StitchinGrandma]

SICILIAN PIZZA FROM SCRATCH

Like pasta dishes, there are a variety of Sicilian, or Italian pizzas. It all depends on where you come from. This pizza comes from Ciculiana, a small town near Agrigento, Sicily.

INGREDIENTS
1 basic pizza dough recipe (2 recipes if you are making a double decker pizza)
1 Lg. can tomatoes (28 oz) Remove stems/break up in pieces
2 Lg. onions, sliced thinly
4-5 garlic cloves, chopped finely (do not mince)
2 T olive oil plus some for brushing
3 medium potatoes, peeled and sliced very thinly
1 can anchovies (2 if you like them, 0 if you don’t J), cut into small pieces
½ lb. block Romano, Parmesan or Asiago cheese, but into ¼” cubes
½ lb. grated Romano, Parmesan or Asiago cheese, grated (NO MOZZARELLA)
Black pepper to taste
1 T dried basil
1-2 t dried oregano
½ lb. black Moroccan olives (shriveled up olives), pitted and cut into pieces, optional
½ lb. Italian green olives (already pitted and cut into pieces)
½ lb. browned and drained Italian sausage or ground beef (NOT AN AUTHENTIC SICILIAN INGREDIENT)

Can be made on a round pizza pan or cookie sheet with edges. Use a cake pan type pan if you are going to make a double decker.

Sauté onions in olive oil until caramelized (brown tips)
Add chopped garlic…do not burn
Add tomatoes…if using fresh be sure to remove skins and chop before adding
Add black pepper, dried basil, and oregano
Cook for about 5 minutes and add sliced potatoes, cook until tender.
If using meat, add at this time.
Remove from heat and allow to cool.
Have all the ingredients like anchovies, cheese, and olive pieces ready. You can have a fresh supply of chopped garlic to add to pizza also…this is good!
Roll out dough to ½ “ thickness and place in pan. Use Pam or just spread olive oil with fingertips. Place rolled dough in pan. Sometimes you have to use your fingers to put in place.
Brush olive oil on top of dough, and make indentations with fingertips in dough. Place cheese, olive and anchovy pieces all over dough, especially along the outside edges of dough.
Dust with grated cheese, sprinkle with diced garlic.
Place some of the tomatoes on next…adding potato slices all over, making sure tomato mixture covers dough.
Sprinkle oregano all over top and dust generously with grated cheese
If making double decker, repeat being sure to bring the edge of the bottom dough over the top and be sure to add cheese, olive and anchovy pieces to edges.
Before putting into the oven, cover the crust edges with some of the onions from the sauce and a little of the sauce.
Let rise for approx. 10 minutes before baking.
Bake single pizza 375 degrees for about 30-35 minutes. If making a double decker bake 20 min at 400 degrees and another 15-20 min at 375 degrees. If you’ve loaded this pizza full of stuff – your time will need to be adjusted accordingly. (Note: I’ve overloaded these in the past and have spent 1 hour waiting for it to finish cooking)
Remove from oven and let rest on a towel on the counter for at least 10-15 minutes.
While resting, brush olive oil on crust edges.

[StitchinGrandma]

BASIC PIZZA DOUGH RECIPE
Ingredients

1 pkg active dry yeast
1 c warm water (105-110 degrees)
2 ½ c unbleached flour (or wheat, rye, or your choice)
2 T olive oil
1 t sugar
1 t salt
1 T wheat gluten

Dissolve yeast in warm water (yeast in 1 c measuring cup and fill to top with warm water)
In a large bowl have ready 1 ½ c flour, make a well
Add oil, sugar, salt, yeast/water
Mix until dough begins to form a ball in the center of the bowl (use wooden spoon or hands)
Add more flour as necessary to reach a consistency to handle ball
Turn dough out onto a floured bread board, kneading as much of the remaining flour as it takes to achieve a smooth textured dough
Knead dough approximately 10 minutes total, adding more flour if necessary
DO NOT FLOUR DURING THE LAST 3 MINUTES OF KNEADING
Lubricate a large bowl with olive oil or vegetable oil and place dough into bowl
Cover bowl with saran wrap and a towel and place in a warm, draft free, location and let rise 1-2 hrs.(usually 1 hr is enough)
This will make 2-12” crusts
Divide risen dough into 2 equal portions and roll out to a 12 “ round about ¼”thickness
Bake on stone round or pizza pan for about 5 minutes, remove and dress as desired. This keeps the dough from being mushy in the middle. Otherwise, you may dress and bake 20-25 minutes. If pre-cooking crust, the cooking time is shorter, about 10 minutes, or until cheese is melted.
Before putting toppings onto crust, brush crust with olive oil and sprinkle with freshly diced garlic (desired amount) then add your sauce and then the ingredients with cheese being the last ingredient.

In order to save some money on the olive oil, you can use 1 T vegetable oil and 1 T olive oil to the crust recipe. Just be sure to spend the extra money on a good quality olive oil, extra virgin is the best quality as it’s from the first pressing of the olives.

[mythreesons92]

Thank you for sharing the recipie.

[StitchinGrandma]

You're welcome. I really need to make this again soon myself.

[susanitaq8]

thank you for sharing Vicky,is the wheat gluten an essential ingredient??

[StitchinGrandma]

I'm sure you can make it without the gluten. Right now I'm sitting here trying to recall exactly what the teacher told us about that and why it was needed. I honestly don't recall, but it's only a tablespoon in 2 1/2 cups of flour so you should be able to leave that out.

OK I just looked up gluten and according to another site (http://askville.amazon.com/SimilarQuestions.do?req=Wheat-Gluten-add-pizza-dough)the gluten helps it rise and makes it become lighter when baked.