Pizza Sauce: Slats

Pizza Sauce (Slats)

---

Yields: 24 ounces

Prep Time:

Cook Time:

Original Recipe Source : By the seat of his pants.

---

Suggested Hardware:

Sauce Pan Spoon

Knife Cutting Board

---

Ingredients

1 Medium Onion, Minced 2 Tablespoons Minced Garlic Robust Red Wine (4 ounces) 15 ounce can Tomato Sauce 6 ounces of tomato paste About a tablespoon of sugar

Tablespoon Olive Oil Equal Portions, Parsley, Oregano, Basil ½ Teaspoon Crushed Red Pepper Salt to taste

---

1. Onion, Garlic, Parsley, Oregano, Basil, Red Pepper: Sauteed in the Olive Oil until browned, and the pan is getting some browning.
2. Deglaze with 4 ounces of tart red wine
3. Allow to cook down for about three minutes.
4. Add Tomato Sauce, then stir in Tomato Paste
5. Add Sugar, less if wine is sweeter.
6. Salt to taste, adjust seasonings to taste
7. Simmer until dough is ready, ready to top pizza.

---

Special Notes

• Merlot, Cabernet have worked well. Fetzer Merlot made a great flavor profile. Cheap Carlos Rossi Burgundy worked as well.

---

Pizza Dough: Simple

Pizza Dough: Simple

---

Yields: 2 12” Pizzas (480 grams)

Prep Time: 15 minutes

Cook Time: 5 -24 hours

Original Recipe Source : Brooklyn Kitchen’s Pizza Making Class via: Serious Eats.com

---

Suggested Hardware:

Bread Maker

Floured Surface

---

Ingredients

4 grams salt 283 grams “00 flour” or bread flour

2 grams bakers yeast (saf yeast) 187 grams warm water

---

1. Combine salt and flour in the bread maker bowl
2. Combine yeast and lukewarm water in 1 quart liquid measure
3. Add water mixture to flour, salt.
4. Set bread maker to dough cycle and a timer for 3 minutes.
5. Turn bread maker off at end of timer
6. Rest for 15 minutes
7. Dough cycle again for 3 minutes.
8. Remove dough and divide onto floured surface.
9. Cover with damp cloth, allow to rise until doubled in volume: about 3-4 hours. OR: wrap in plastic and refrigerate for 8-24 hours (allow to come to room temperature before baking- about 30-45 minutes)

---

Special Notes

• BAKING the dough: After stretching and topping: 500F about 10 minutes.
• OR brick oven for four minutes (800F-1000F)

---