Fifteen minutes?! If you want to make a good pizza at home, let the dough rise overnight in the refrigerator. If you haven't got time for that, have spaghetti and meatballs.
Credit: Todd Coleman
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MAKE THE SAUCE
For many of their pizzas, the cooks at Pizzeria Mozza use an uncooked sauce of puréed canned tomatoes. It has a brighter tomato flavor and a more vivid color than the sweet, thick, long-simmered sauces commonly found on American pizzas. To make the sauce, put one 28-oz. can of whole peeled San Marzano tomatoes into the bowl of a food processor, along with 1 tbsp. extra-virgin olive oil, 1 tsp. dried basil, 2 minced cloves garlic, and half a grated medium onion. Purée and season with salt and pepper. |
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Comments (2)
If you look at the recipe for Squash Blossom Pizza as suggested, the dough is allowed to rise in a warm place for 2 - 3 hours until tripled in size. Once the dough has been stretched (tossed) to a 10 inch diameter, you can let it rise for an "additional" 15 minutes if you want a fluffier, chewier crust. Have you ever had a meatball pizza? Awesome!!
