We were to be out of bread, so I scheduled a pizza for tonight. D preferenced a Margherita, which was definitely to my liking also.
1/4 cup olive oil
4 large cloves garlic or the equivalent, crushed
1/2 tsp sugar
1/4 tsp salt
tons of fresh oregano and basil [I used four long stems of fresh oregano leaves and perhaps half of a bunch of basil]
Heat the oil and cook garlic till it starts to become golden, about 2 mins. Add everything else and cook over medium heat for about 40 mins, till volume is about 2 cups. Use 2/3 cup for a 12″ pizza. After cooking it would be good to add salt to taste. I forgot to do this so just salted over the sauce after it was on the pizza.
I took the dough out of the freezer before I left for work and D turned it into a bowl with oil at lunchtime. Apparently it had risen and was stuck to the lid of its container by then. He left it in the sun and it rose nicely again before I got home at quarter to 6. I punched it down and stuck it in a warm oven, and it rose again. I stretched it and let it rest while the oven preheated, then cooked it 1 1/2 mins before covering with sauce and adding the fresh mozzarella. The cheese was from The Pasta Shop on Fourth St in Berkeley. I used two balls, totaling about 1/2 pound of cheese. I halved the balls and then cut the halves crosswise into half moons and let the cheese drain on a cutting board for an hour or so before use. I cooked the pizza another 6 minutes (at 500) and then strewed small or torn, tender basil leaves over it. It was quite good.
D chose this Trentino from Vino in Berkeley. It was very fruity and grapey, which was fine, but I missed our regular “Friday wine” Cantina Zaccagnini. D says the wine was “too far north” and wanted pork or something. I agree. Perfectly good, just not the right one for this meal.