3 tbsp extra-virgin olive oil
2 cups chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 tsp salt, plus more to taste
1/4 tsp cayenne
1/4 cup thinly sliced garlic (5-6 cloves
1 cup dry red wine
4 15-oz cans tomato sauce
4 cups chicken stock (or canned low-sodium chicken broth)
1 28-oz can crushed, peeled tomato
1 15-oz can whole tomatoes
1 6-oz can tomato paste
1 tbsp emeril’s italian essence
1 tbsp sugar (optional)
1/2 tsp crushed red pepper flakes
1. heat the oil in a large heavy stockpot over medium-high heat. add the onion, carrots, and celery and season with the salt and cayenne. cook, stirring often, until the onions are soft and golden, about 5 minutes. add the garlic and stir until fragrant, about 1 minute. add the red wine and cook until reduced by half, about 5 minutes.
2. add the tomato sauce, stock, crushed tomatoes, whole tomatoes, tomato paste, essence, sugar, and crushed red pepper flakes. increase the heat to high and bring to a boil. reduce the heat to medium-low. simmer, uncovered, stirring occasionally, until reduced nearly by half, about 3 hours. season with additional salt to taste.
1 cup warm (110 F) water
1 1/4-oz envelope active dry yeast
1 tbsp plus 1 1/2 tsp extra-virgin olive oil
3 cups bleached AP flour
1 tsp salt
1. pour the warm water into a large bowl. add the yeast and let stand for 3 minutes, then whisk until the yeast is dissolved. stir 1 tbsp of the oil into the yeast mixture.
2. add 1.5 cups of the flour and salt, mixing by hand until is is all incorporated and the mixture is smooth. continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. turn the dough out onto a lightly floured surface and knead for 3 minutes.
3. oil a large mixing bowl with the remaining olive oil. place the dough in the bowl and turn to oil all sides. cover the bowl with plastic wrap and set in a warm, draft-free place until the dough nearly doubles in size, 1 to 1.5 hours.
4. remove the dough from the bowl and briefly knead, separating into two equal-size disks. place the dough on a lightly oiled baking sheet, cover with plastic wrap, and set in a warm, draft-free place to rest for 15 minutes. use as directed.
1. preheat oven to 500 F. lightly grease two baking sheets.
2. one at a time, pull and gently stretch each pizza dough portion into a 6-inch round. put each piece of dough on a greased baking sheet. pat each out to a 10- to 12-inch round, about 1/8 inch thick. spread 1/2 cup of the tomato sauce on each round, leaving a 1-inch border. arrange toppings on sauce and top with a layer of the cheese.
3. bake until the dough is golden brown and the cheese is bubbly, about 20 minutes, switching the pans from top to bottom after 10 minutes
4. serve immediately.
comments: this pizza was pretty tasty. the sauce was really good on the pizza, and later we used some of it for some pasta. the dough was pretty easy to make, and turned out nice and thin. we had four different types of toppings:
1. onions, garlic, pepperoni
2. onions, pepperoni, broccoli
3. tomato, broccoli
4. spinach, garlic
i like tomatoes on the pizza. not so sure about broccoli. next time maybe we can put some real meats on the pizza, like chicken and sausages. yum!