Makes four 12-inch rounds
|2 1/4||cups cold water|
|1||tablespoon plus 1 teaspoon salt|
|1||teaspoon brown sugar|
|2||teaspoons olive oil|
|6 3/4||cups bread flour|
|1||teaspoon instant or rapid-rise yeast|
|Flour (for sprinkling)|
|Olive oil (for sprinkling)|
1. In the bowl of an electric mixer, combine water, salt, sugar, and oil. Stir with a spoon until sugar dissolves.
2. Attach the bowl to the mixer stand fitted with the dough hook. Add three-quarters of the flour (about 5 cups). With the mixer set on its lowest speed, beat the mixture for 1 minute. Let dough rest for 15 minutes.
3. Add the yeast. Turn the mixer on low and add the remaining flour gradually. Mix at low speed for 5 minutes. Let dough rest for 15 minutes.
4. Turn the mixer on for 4 minutes, or until the dough starts to look smooth and slightly lighter in color. Let the dough rest for 15 minutes.
5. Divide dough into 4 pieces. On a lightly floured counter, roll it into balls. Lightly oil 4 plastic bowls or containers. Place the balls in the containers, cover, and refrigerate for at least 24 hours and up to 3 days.
|1||can (28 ounces) whole, peeled Italian tomatoes|
|1||can (28 ounces) whole, peeled California-grown tomatoes|
|1||tablespoon olive oil|
|1||clove garlic, finely chopped|
|6||leaves fresh basil, chopped|
|Salt, to taste|
1. Working with one can at a time, puree the tomatoes in a blender. Strain them until most of the excess moisture is removed.
2. In a saucepan, combine the tomato solids, olive oil, garlic, basil, and salt. Simmer over low heat for about 20 minutes or until the mixture thickens.
Adapted from Scott Riebling