My Review and Recipe Tribute To Di Carlo’s Original Pizza
INGREDIENTS
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TOMATO SAUCE:
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Two 28 oz. cans of imported italian San Marzano D.O.P. certified tomatoes
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(Using whole tomatoes preserves the integrity of the tomato and draws out more flavor.)
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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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2 teaspoons sweet green pepper finely chopped (may use more if you wish)
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1/2 teaspoon fresh chopped garlic
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2 Tablespoons brown sugar (*optional- you can also use a little or as much as you want.)
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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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1/4 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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1 cup warm water
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1 + 1/2 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 1/4 cup mozzarella & provolone mix if you desire.
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Pepperoni (room temp is best.)
Comments & Reviews
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