1 28 oz can San Marzano (or Italian style) Plum Tomatoes
1 large Onion
1 clove garlic
salt & pepper to taste
Olive Oil
Fry the onion and garlic until the onion is translucent.
Add the tomatoes and break them up with a fork. Cook over low- medium heat for about 45 mins. Let cool.
At this point I like to blend the sauce in a food processor and refrigerate so that it goes on to the pizza cold but this step is not necessary.
3 cups Bread Flour & 1 Cup Cake & Pastry Flour ( for thinner crust reduce cake & pastry flour to 1/2 cup)
2 tbsp of Olive Oil
Salt
1 Level tsp yeast
Pinch of sugar
First thing in the morning proof the yeast in about 1 1/2 cups warm water. Add the pinch of sugar. When the water bubbles and froths’ stir it.
In a food processor add flour, salt and blend dry. Add the oil . Then with the food processor on the dough setting slowly add the yeast mixture. When fully incorporated, turn the dough on to a floured surface and vigorously knead for 3-5 minutes until the dough is slightly sticky and springs back.
Place the dough in a large oiled bowl (make sure all side of the dough are oiled) and let rise all day. ( if doing the night before place finished dough in a large oiled plastic bag and refrigerate. Take out in the morning and separate into 4 dough balls and let rise all day in a warm drought free place.
When ready to make pizza shape the dough balls into 9-10 inch rounds and top with your favorite toppings. Bake for 10 minutes at 450 degrees and then broil to finish the top for 1-2 minutes watching to make sure it doesn’t burn.
September 2020 – Update
For a while now I have been making my pizza dough 4-5 days ahead. So if I want pizza for Friday night I make the dough Monday, I refrigerate it in bulk for a slow rise. Friday morning I separate into balls and let them rise and warm to room temperature until it’s time to assemble.