Crust:

Makes enough for 4 pizzas, freezes well

• 5 cups (plus extra for handling) Caputo Soft Wheat Flour “00”
• 2 teaspoons of salt
• 1 Tbsp honey
• 2 1/2 cups warm (not hot) water
• 2 packets active dry yeast
• 4 Tbsp Pete’s Cold Pressed Extra Virgin Olive Oil, plus extra for coating

Combine flour and salt in large bowl. Dissolve sugar and honey into warm water in a separate bowl and allow to activate 15-20 minutes in a warm area. Yeast should become frothy and have a strong smell. Mix yeast mixture into flour mixture with oil until comes together. Knead or use bread hook on mixer for 7-10 minutes, using flour as needed to keep from sticking being careful not to dry dough out. Dough should be stretchy and smooth. Place in large oiled bowl, coat with oil, cover with damp tea towel and allow to rise until doubled in size in warm area, approx. 1-2 hours. Punch down, divide into desired sizes, shape, top and bake at 500′ for 10-15 minutes. I like to use durum semolina flour under my dough for a crispy crust that releases easily from the pan.

Pizza Sauce:

Makes enough for 8 pizzas, freezes well

• 1 can (796ml) Muir Glen Fired Roasted Diced Tomatoes
• 1 tin (156 ml) Tomato paste
• 1/2 cup chopped onion
• 2 cloves garlic, diced
• 1 Tbsp oregano
• 2 Tbsp honey
• 2 handful Good Leaf Farms Basil
• Pete’s Cold Pressed Extra Virgin Olive Oil
• Salt and Pepper

Sauté onions and garlic, in oil over medium-low heat until translucent and soft. Add in tomato paste and honey and cook, stirring occasionally and allowing to brown 2-3 minutes. Pour in tomatoes and add oregano, scrape up bottoms of pan. Allow to simmer on low heat 30 minutes, season to taste, add in basil and blend until smooth. Cool completely before use.

I topped my pizzas with:

• La Tourangelle French Infused Basil Oil
• Roasted Garlic
• Figs
• Cured Smoked Schinkenspeck (from Pete’s Deli)
• Saputo Buffalo Milk Mozzarella
•  
• Finished with:
• Nona Pia’s Strawberry Fig Balsamic Reduction
• Fresh Arugula
• Santa Lucia Fresh Mozzarella
• Venetian Pepperoni (from Pete’s Deli)
• Roasted cherry tomatoes
• Fresh basil

Recipe created by Chef Dany Duguay