Friday Night Pizzas
I grew up on Sicilian pizza from Sal’s in Mamaroneck, NY. When I head back home, I get a Sicilian, a white slice and one of these, a salad slice. Yes, all for myself! A simple pie with tomato sauce, some freshly shaved Parmesan cheese, topped with a green salad, dressed with a vinaigrette, heavy on the red wine vinegar. It almost feels healthy🥗. If you’re traveling on I-95, make a stop. Cash only!
Tips:
Until I perfect the dough I will continue to buy it. In Longmeadow I buy the dough from Big Y. Just lightly grease a large bowl and place the dough in it early in the morning. Cover with plastic wrap and let it sit in a proofing oven or a warm spot until you are ready to use it.
PIZZA SAUCE
Makes enough for two pizzas
INGREDIENTS
28 ounce can of San Marzano peeled plum tomatoes
2 garlic cloves, sliced
3 tablespoons olive oil
salt and pepper
1 tablespoon dried oregano
1 tablespoon sugar
INSTRUCTIONS
In a medium saucepan over a medium heat add the oil and garlic.
As the oil starts to heat up, stir the garlic and cook until its browning, about a minute.
Carefully add the tomatoes and juices from the can along with sugar and oregano.
Add a pinch of salt and a few grinds of pepper.
Cook the sauce for about 15 minutes, using a wooden spoon to break down the tomatoes as they cook.
Taste the sauce and adjust sauce with salt and pepper and even some sugar, if needed.
If necessary, use a stick blender to puree the sauce.
This will make enough to cover two large pizza doughs, generously.