Tomato Pie
Tomato Pie (Ode to Corropolese)
Tomato pieIngredients:
6 Roma tomatoes
3 cups tomato puree
3 Tbsp tomato paste
4 cloves garlic, minced
1 tsp basil
¼ tsp oregano
1 Tbsp balsamic vinegar
3 Tbsp sugar
Preheat oven to 350 degrees.
Prepare roasted tomatoes: slice the tomatoes in half, sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 30 minutes.
While they cook, combine other ingredients and let it simmer until thickened. Add in roasted tomatoes when done and mix until there are no large chunks.
Pizza Dough
Ingredients:
1 1/2 cups warm water (110°F to 115°F)
2 tablespoons sugar
1 envelope active dry yeast
4 1/2 cups bread flour (I like King Arthur Bread flour, it has 12.7% protein)
4 tablespoons olive oil
2 teaspoons salt
Cornmeal (for dusting)
Nonstick vegetable oil spray
Mix warm water and sugar in a large bowl. Sprinkle yeast over it and stir to dissolve. Let stand until mixture bubbles, about 10 minutes.
Add oil, salt, and about 75 percent of the flour. Combine with the yeast mixture. Let sit for 20 minutes.
Mix in the rest of the flour. Transfer dough to floured surface and knead until smooth, about 10 minutes.
Transfer to a large bowl brushed with oil, turning the dough to coat it with oil. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Punch the dough down, and reshape into a ball. Place it back into the bowl, cover it with plastic wrap, and refrigerate 4-12 hours.
Pizza dough rolled outBake at 450 degrees for 30-35 minutes, until crust is golden and center is cooked through.
