- 1 lb Cherry tomatoes
- 1/4 t Salt
- 2 T Olive oil
- 1 clove Garlic, finely minced
- 1/2 c Fresh basil, chopped, loosely packed
- Red pepper flakes (to taste)
- Black pepper (to taste)
- 3 1/2 c Flour
- 1 c Warm water
- 2 T Yeast
- 1/4 c Olive oil
- 1/2 t Salt
Place chopped tomatoes in colander, sprinkle with salt, ant let drain for 30 minutes. Heat oil in a medium sauté pan. Saute garlic in oil for 3 minutes. Add red pepper flake for last minute. Add tomatoes, salt, and pepper. Allow to simmer slowly for 30 minutes. Add Basil at the end. Adjust seasonings to your taste. Add cooked Spaghetti or Penne and serve with Parmiggiano Reggiano!
Pour warm water into a bowl. The water should be about 85° to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add salt. Add the yeast and mix. Let mixture sit for 5 minutes. Add 1 cup flour and olive oil and mix until well blended. Add the rest of the flour and mix well. The dough should turn into a ball. Add flour or water in small amounts as needed to get the right consistency.
Place the ball on a floured board and knead for about a minute. Place dough in a covered bowl and let sit in warm dry area to rise for approximately 45 minutes.
Once the dough has doubled in size, punch it down and let it rise for another hour to hour and a half. The dough is now ready to be rolled out.
Form dough into a 6 inch ball and roll out to 9 inches round.
Toppings: Ground tomatoes, fresh mozzarella, olive oil, fresh basil.
Add topping to pizza dough and bake at 550̊°F for 10 minutes.
Tanji’s wine recommendation, La Vieille Ferme. Luciano’s recommendation, Ripassa.