For who are coming for the pizza lesson on October 24, please review the attached recipes for your shopping list, see you here, for an enjoyable evening.
3 tbsp 45 ml vegetable or olive oil
2 2 minced garlic cloves
1/3 cup 80 ml finely diced green bell pepper
3 lbs 1.3 kg peeled, seeded and chopped tomatoes
1 tbsp 15 ml oregano leaves
1 tsp 5 ml thyme leaves
1 tsp 5 ml basil leaves
1 tsp 5 ml salt
2 tsp 3 ml cracked pepper
2/3 cup 170 ml tomato paste
Place all the ingredients in a food processor and blend, use as required.transfer to a sauce pot, bring to a boil, reduce heat and simmer until the sauce coats a spoon heavily.
YIELDS 2 CUPS (500 ML
BASIC PIZZA DOUGH
1 tsp 5 ml granulated sugar
1 cup 250 ml warm water
1 tbsp 15 ml (1 envelope) of active dry yeast
2 tbsp 30 ml melted butter, cooled
3 1/2 cups 875 ml all purpose flour
1/4 tsp 2 ml salt
In a large bowl, dissolve the sugar in the warm water. Sprinkle with the yeast and let stand 10 minutes or until foamy. Stir in the butter.
Stir in half of the flour and the salt into the yeast mixture. Gradually stir in enough of the remaining flour to make a slightly sticky ball.
Knead the dough on a lightly flour surface until smooth and elastic, about 5 minutes.
Place the dough into a greased bowl and let rest 15 minutes. Punch down the dough; cut in half. Roll out each piece of dough into a 11″ (28 cm) circle, allow to rise again, 15 minutes.
Place on a greased 14″ (35 cm) pizza pan. With finger tips press from center half of the pan, rest dough for 10 minutes. Press once again until dough covers the pan completely. The dough is now ready for sauce and toppings