The Leisurely Pizza Dough recipe from Smitten Kitchen has been working really well for me, and my favorite sauce to top it with is Lidia’s Italy Neapolitan Pizza Sauce, adapted slightly for my taste. I’ve been getting great results with this combo, but I think the dough was even better when I sifted it for my Garlic Herb White Pizza awhile back.
I like to shape my dough onto a parchment-lined baking sheet while the oven preheats to 550°, with a rack placed on the bottom of the oven so the bottom of the pizza bakes as close to the heating element as possible. That gives the stretched-out dough about 30 minutes to rest and rise a bit before I top it. While it’s resting and the oven is preheating, I prepare this super easy sauce and my cheese.
Next time I make this pizza, I’ll try sifting the freshly-milled flour again to see if I can replicate the tender texture from my experiment.
Neapolitan Pizza Sauce
Adapted from Lidia’s Italy Neapolitan Pizza Sauce
Makes enough for 1 12-ounce pizza dough
- 28-ounce can whole tomatoes
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon crushed hot red pepper, or more to taste
- Gently squeeze out the juice and seeds from the tomatoes over a strainer. Save liquid for other cooking uses (it makes good Mexican rice) and discard seeds.
- In a small mixing bowl, smash the tomatoes through fingers, leaving some chunks. Add the olive oil, salt, oregano and crushed red pepper.
- Spread on prepared crust before topping with cheese.