Homemade Pizza

Easy to make yourself.

1/3 cup olive oil + 2 tablespoons
6 to 8 large ripe Roma tomatoes
1/3 cup garlic cloves
1/2 cup basil leaves, whole
2 tablespoons Tuscan Seasoning
Sea salt and fresh cracked black pepper

Preheat oven to 275 degrees Fahrenheit. Coat the bottom of a rimmed cookie sheet or baking pan with 2 tablespoons of olive oil. Slice the tomatoes in half. Place each half, cut side down, in the pan. Sprinkle garlic cloves throughout. Drizzle with 1/3 cup olive oil. Season with Tuscan seasoning, sea salt and cracked black pepper. Place fresh basil leaves on top or season with dried basil leaves. Bake uncovered for 4 to 5 hours. Pulse tomatoes, garlic and basil in a food processor until it forms a coarse sauce.

Edit: Put leftovers in small tupperware containers and freeze. Then you'll have sauce every time you want to make pizza for a while.

Here

I use the Lahey no-knead pizza dough recipe which you can find online pretty easily...prior to that I used the frozen dough balls from Sam's Club (the ones they use in their cafe, something like 24 of them for $18---next best thing to fresh dough imo).

For sauce, if you have a warehouse or specialty store that carries this I would recommend; we buy the giant cans (I think that's all they sell) and then bag up and freeze what we don't use. It reheats fine and is the sauce my favorite pizza place in Columbia uses...it's good stuff. Stanislaus Full Red.



I buy from here in bulk, the cans keep forever.

you dont need to cook pizza sauce



1 28-ounce can whole peeled Italian tomatoes, juice strained out and reserved for another recipe
2 Tbs. extra-virgin olive oil
2 tsp. chopped garlic (or more, if you love garlic)
6-10 leaves fresh basil
6 sprigs flat-leaf parsley, chopped
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano
1/4 tsp. salt

Put all the ingredients into a food processor and process for about 20 seconds. That’s it! Do not cook; just ladle it right on the pizza crust and top with cheese and whatever else you like.

Makes enough for about eight twelve-inch pizzas.

For the red sauce, do you use Lahay's basic sauce of tomatoes, salt and olive oil? If so, what canned tomatoes do you use when fresh are not in season?

I always use canned tomatoes in cooking applications. Just too hard to fine tomatoes down here that are good for anything other than salads or slicing.

I have never been picky about the brand, but for the Lahey sauce I grab San Marzanos. And yes, the basic sauce. Also, really like his bechamel.

I used to live in Chicago and get a craving for that style deep dish every now and then. Here is an easy recipe for the pizza and also for the sauce. Try it one time if you've never had Chicago style, definitely something different.

pizza
sauce