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Soprano Family Pizza
Ah Beetz'
1 envelope active dry yeast
1 1/3 cups warm water (105 to 115F)
3 1/2 to 4 cups all-purpose flour
2 teaspoons salt
For the sauce:
2 pounds fresh plum tomatoes, peeled, seeded, and chopped, or one (28-oz.) can Italian crushed tomatoes
1 garlic clove, finely chopped
1/4 cup olive oil
Salt
4 fresh basil leaves, torn into bits
For the topping:
12 ounces fresh mozzarella, thinly sliced
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
Olive oil
For each pizza, sprinkle the yeast over the water in a small bowl. Let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine 3 1/2 cups of the flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, about 1-1/2 hours.
Oil a 15x10x1-inch jelly roll pan. With your fist, flatten the dough. Place the dough in the center of the pan and stretch and flatten it out to fit. Cover it with plastic wrap and let it rise for about 1 hour, until puffy and nearly doubled in bulk.
To make the sauce, in a large saucepan, combine tomatoes, garlic, oil, and salt to taste.
Bring to a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes. Add the basil. Let the sauce cool.
Preheat the oven to 450F.
With your fingertips, firmly press the dough to make dimples at a 1-inch intervals all over the surface. Spread the sauce over the dough, leaving a 1/2-inch border all around. Bake for 20 minutes.
Remove the pizza from the oven. Arrange the slices of cheese on top. Sprinkle with the grated cheese. Drizzle with oil. Return pizza to the oven and bake for 5 minutes, or until the cheese is melted and the crust is browned. Cut into squares and serve hot.
Makes 1 pizza, serving 8-10
Source: The Soprano Family Cookbook - Artie Bucco - page 101
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