I made an new batch of Margherita sauce, and thought I would just get a pizza dough out of the freezer this time, to make it easy. Only problem: no pizza dough in the freezer. It was already about 5:30, so I made a Patricia Wells insta-pizza-dough instead, but also let it rise a bit more than the 10 minutes called for in the recipe. For the dough this time (1/2 of her recipe), I used 3/4 cup of flour, about half and half King Arthur “white whole wheat” and Central Milling Company white, 1 1/8 tsp yeast, 3/8 tsp salt, 1/8 tsp sugar, and mixed these in my tiny Cuisinart. Mixed 1/3 cup water (microwaved 10 sec to warm it) and 1 tsp olive oil, and drizzled these into the flour mixture while the Cuisinart was running, till the dough made a ball. I ended up having to add a bit more flour. Then I kneaded the dough till it was smoother, rounded it up, and left it in a bowl, covered with plastic wrap (reused!) in the sun to rise for perhaps an hour while I did other things. The actual recipe says to let stand 1o minutes and then roll out.
For the new Margherita sauce:
Empty one 28oz. can of San Marzano tomatoes, including juice, into a Cuisinart and cuise till they become a chunky puree. Peel and crush 4 fat garlic cloves. Clean and remove leaves from 4 stems Greek oregano (one iteration of this recipe says this is about 1/2 cup of leaves). I tried to exclude the tough little stems as much as possible. Tear up (excluding stems as much as possible) about 40 medium (3″) leaves of basil. Heat the garlic in 1/4 cup olive oil for about 2 minutes, till golden, then add the tomatoes, herbs, 1/2 tsp sugar, and 3/4 tsp salt. Cook “40 minutes” or till down to about 2 cups in volume. I used 1/2 cup of this on the pizza, and froze 3 more 1/2 cup portions for future pizzas. We really liked the sauce this time.
For the pizza:
Cut 1 1/2 balls of Gustosella buffalo mozzarella into very thick slices and leave on a sloping cutting board to drain for a half hour or more. After rolling out the dough (why does WW flour make this the preferable way to spread the dough?) bake on a stone at 500 degrees for about 1 1/2 minutes, remove, top with sauce and then the cheese slices, bake till done (perhaps 5 more minutes, but this dough was quicker than usual) remove from oven and top with torn basil leaves – perhaps another 8 or so of them.
I washed, trimmed, and cut up another two servings of green beans from the farmers’ market yesterday, steamed about 5 minutes, then drained the pan and added less than 1 Tbsp butter, added the beans back and salted well, left them on low, tossed in the butter etc. and served when the pizza was done. They were quite undercooked, though for green beans that is not really a problem.
We got some of this wine yesterday at The Wine Mine, and D discovered this afternoon that we’d already bought a bottle to try on a previous visit. So we tried it, and we both liked it a lot. Cherry flavor, D noted, and then I read the back, and it said cherry flavor, so I guess that’s it… Tenuta Rapitala Nero d’Avola, Campo Reale 2013. Bought when R pointed it out to us, at only $10. Definitely worth it. We really enjoyed this wine. Good dinner overall, though this pizza crust is not as good as the “real” one 🙂
Since we decided to have a pizza and had no bread (and shouldn’t buy b/c pizza) D went and bought just an odd Semmifreddi roll from the Bowl, and I made a pressed sandwich with one defrosted pesto cube and 1/2 a ball of the Gustosella buffalo mozz. Needed texture, but was ok. Also cooked up the two heads of baby bok choi (in olive oil) from the farmers’ market yesterday – always a treat.