Sauce And Mutz Pizza Recipes

Steps:

• Place baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour (make 1 pizza at a time).
• Shape dough into 12-inch round (supposed to toss and spin, ha ha); the dough should be very thin, about 1/8 inch thick, nearly translucent, and slightly thicker toward the edge.
• Transfer dough to a peel that has been dusted with flour.
• In a bowl, combine the 3 cheeses; spread ½ cup of tomato sauce over the surface of the dough, leaving a ¼ inch border.
• Distribute half the cheese evenly over the pizza; sprinkle half of the oregano over the cheese.
• Carefully slide the pizza from the peel onto the baking stone; bake 10-12 minutes; when done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold; the underside of the crust should be brown and crisp, not white and soft.
• If the underside is not ready when the top is finished, lower the shelf for the next pizza.
• While the pizza is baking, stack the basil leaves, roll them up lengthwise, and cut thinly crosswise to create shreds.
• Remove pizza from oven and immediately sprinkle half of the basil over the top; let pizza cool for 3 minutes before slicing and serving.
• Repeat with remaining ingredients to make the second pizza.

Steps:

• Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
• Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

Steps:

• Tip the flour into a bowl, then stir in the yeast and 1 tsp salt. Make a well in the centre and pour in 200ml warm water (make sure it's not too hot) along with the oil. Stir together with a wooden spoon until you have a soft, fairly wet dough.
• Tip the dough out onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and doubled in size. You can also leave the rough, unkneaded dough in the bowl, cover with a tea towel and leave in the fridge overnight and the dough will continue to prove on its own.
• Meanwhile, make the tomato sauce. Put the oil in a small pan and fry the garlic briefly (don't let it brown), then add the passata and simmer everything until the sauce thickens a little. Leave to cool.
• Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into two balls. Roll out each ball into a large teardrop that is very thin and about 25cm across (teardrop shapes fit baking sheets more easily than rounds).
• Heat oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Lift one of the bases onto another floured baking sheet. Smooth the sauce over the base with the back of a spoon, scatter over half the mozzarella, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the hot sheet in the oven and bake for 8-10 mins until crisp.