Basic Pizza Dough
Classic Tomato Sauce
1 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
400g can whole plum tomatoes
big pinch dried oregano
pinch of sugar
sea salt and freshly ground black pepper
Heat the oil in a small pan and cook the shallot and garlic for 3 - 4 minutes until softened. Add the tomatoes, herbs, sugar and some salt and pepper.
Bring to the boil, partially cover with the pan lid and simmer very gently for 1 hour, stirring from time to time and breaking the tomatoes down with the back of the spoon until the sauce turns a shade of dark red and droplets of oil sit on the surface. Leave to cool a bit before spreading on the dough (or tossing with pasta and tons of Pecorino)
2 comments:
any tips on how to avoid a soggy bottom (handy for sailors too! did they really have ovens on board ship?)
Yeah, they had right good wood-burning stoves them ships! As for soggy bottoms, make sure the oven's very hot before you start, use a proper pizza stone or slip the pizza out of its tray and directly onto the oven bars half way through baking.
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