Note my broken "How to Cook Everything" cookbook, which has been propped open to this exact place "Basic Pizza Dough", so much, that it needs no cookbook holder and just looks tired. Haven't you given up on this yet? Not yet, my friend. Not yet.
But I have tomatoes starting to build up from my garden, and only a few ways to use them. Maybe, just maybe, I should try them with yet another pizza attempt. So here it goes...my 32nd pizza attempt. This one worked!
Homemade Pizza Sauce
10 cloves garlic
2 leaves basil, chopped
2 tsp. salt, to taste
splash of vermouth, optional
I did my duty in removing the skins from my tomatoes. When I do my salsa production with my overwhelming bounty of tomatoes, I find the whole removal of skins to be tiresome. However, for this purpose, I knew there would be the need for no skins floating around. So you have to put the tomatoes, with the skins scored with a knife, into boiling water for a while. Some people say 1 minute, some people say seconds. Whatever. Put them in boiling water and take them out whenever you think you see some skin wrinkling.
Okay, tomatoes out, skins taken off, and put them into the food processor with an onion and all of those cloves of garlic. I pulsed that until I had a soupy mess. Then I plopped that into a sauce pan with the basil with low heat while I concentrated on the crust. I made two crusts from the mentioned pizza crust recipe, one thin crust, one rather thick one. (I'd started the crust the night before; it raised overnight.)
Heat the oven to 425 with the pizza stone in it during the preheat, then put the crust on it and cook it for 15 minutes in the 425 oven. Several of my other pizza crust attempts were too soggy, so this time I was going to take seriously my vow to have this crust done. Parcooking is the only way to do this, and when I pulled it out after 15 minutes, the crust was just starting to turn brown.
I loaded up the toppings, first the sauce, spread thinly, then basil leaves, then some leftover turkey italian sausage and of course cheese. Back into the 425 degree oven it went.
After about another 20 minutes, I pulled out this....
Nice crackery crisp crunchy crust and the first thing J said was "Very tomatoey!" Yeah!
And with my 2nd crust, I went more deep dish, and did this.
And it was delicious and chewy and tomatoey and cheesy and right. It was the kind of pizza you were supposed to make.
Now, I just need to bottle that sauce so I can continue to make that until next year.
And hopefully this blog post will help me remember what I did right this time, so I don't mess it up next time.