One 12-inch pizza
Melissa's Corporate Chefs
2 1/2 cups All-Purpose Flour unbleached
2 1/4 teaspoons Baking Powder double-acting
1 teaspoon Salt
1 cup Water
2 1/2 tablespoons Olive Oil
3 tablespoons Olive Oil
1 cup Organic Yellow Onion finely chopped
1 tablespoon Chopped Garlic finely chopped
4 cups Plum tomatoes coarsely chopped
6 ounces Tomato Paste
1 tablespoon Dried Oregano crumbled
1 tablespoon Basil finely cut or 1 teaspoon Dried Basil
1 Bay Leaf
2 teaspoons Sugar
1 tablespoon Salt
Organic Grinders Black Peppercorn
1 cup Mozzarella Cheese coarsely grated
1/4 cup Parmesan Cheese freshly grated
2 tablespoons Olive Oil
No Rise Pizza Dough
To Make the Dough
Sift the flour, baking powder, and salt into a large mixing bowl.
Add 3/4 cup of water and 2 tablespoons of olive oil. Stir with a fork or wooden spoon until the ingredients are combined.
Add more water if the dough is too stiff. It should be soft and manageable but not wet.
Remove from the bowl, place on a floured working surface, and knead until the ingredients are thoroughly combined, about 3 minutes. The dough is now ready to be rolled out.
Use remaining 1/2 tablespoon oil to prepare pizza pan. Top and bake. There is no need to let this dough rise once the topping has been added.
To Make the Sauce
In a 3 - 4 quart saucepan, heat the 3 tablespoons of olive oil and cook the chopped onions over moderate heat, for 7-8 minutes.
When the onions are soft and transparent, but not brown, add the garlic and cook for an additional 1-2 minutes.
Stir in the chopped tomatoes, the tomato paste, oregano, basil, bay leaf, sugar, salt and a few grindings of the black pepper.
Bring the sauce to a boil, then turn the heat to very low and simmer uncovered for about 1 hour, stirring occasionally. When finished, the sauce should be thick and fairly smooth.
Remove the bay leaf. Taste and season with salt and fresh ground black pepper.
To Assemble the Pizza
Spread the tomato sauce evenly over the dough, removing any excess liquid.
Sprinkle the cheeses over the sauce, then drizzle 2 tbs. of olive oil over the entire pizza.
Bake on the lowest shelf of the oven for about 20 minutes. (You can also bake the dough alone for 10 minutes, then put on the sauce and cheese, and return to the oven for another 10 minutes.)