Copycat DiCarlo’s Orignal Pizza
"Nothing will ever beat out the Original DiCarlo’s Pizza, but this is darned close!..."
INGREDIENTS
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TOMATO SAUCE:
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26-30 oz. of strained tomatoes
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26-30 oz. of chopped tomatoes (I like a little chunk on my pizza, but you can just use all strained if you prefer.)
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1.5 Tablespoons Extra Virgin Olive Oil
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2 teaspoons of oregano (can add more to liking)
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2 teaspoons fresh chopped or dried basil
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1 Tablespoon of chopped yellow onion
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1 teaspoon sweet green pepper finely chopped (*note I only had red pepper the first time I made it, but I prefer green pepper to keep it close to original.)
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½ teaspoon fresh chopped garlic
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1 tablespoon brown sugar
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salt & pepper to taste
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DOUGH:
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1 packet active dry yeast
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1 Tablespoon organic honey OR 3 teaspoons sugar
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¼ cup warm water (110-115 degrees)
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3 cups bread flour (can use all purpose, I prefer bread flour)
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¾ cup warm water
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1 + ½ teaspoons salt
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1 Tablespoon EVOO (plus more for rising dough and baking sheet)
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TOPPINGS:
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Fresh shredded provolone cheese (chilled)
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You can also use a ¼ cup mozzarella & provolone mix if you desire.
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Pepperoni (room temp is best.)
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