TRISTAN'S PIZZAS

TRISTAN’S PIZZA
SAUCE
3 T. xtra virgin olive oil
1/2 c. diced onion
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1 28 oz. can Italian tomatoes, coarsely chopped
4 fresh basil leaves, minced
1 T. minced fresh flat-leaf parsely
salt and pepper to taste

Heat olive oil over med-high heat. Saute the onion, celery and carrot until golden brown (4-5 min.). Add garlic and cook til softened (about 2 min.). Stir in the tomatoes and their juice, the basil and parley. Reduce heat to simmer and cook until thickened (15-20 min.) Place in blender until smooth. Season with salt and pepper and set aside to cool.

DOUGH
1 pkg. active dry yeast
2 c. lukewarm water
1 c. pastry flour
4 t. salt
6 cups unbleached all-purpose flour

In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast in the lukewarm water until dissolved. Add the pastry flour and salt and mix well. Continue kneading adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky about 10 min.

Shape the dough into a ball and put in a lightly oiled bowl. Turn the ball to coat with oil. Cover with plastic wrap and let rise in a warm (75 degree), draft free place for 1 hour or until doubled in volume.

Punch the dough down and divide it into 6 (6 oz.) balls. Place the balls on parchment paper or lightly floured work surface, cover with a towel and let rise 45 min. or until doubled in volume. Makes enough dough for 6 10” pizzas.