Dough

  • 153 g 00 flour
  • 153 g all purpose flour
  • 1 tsp (8 g) salt
  • 3/4 tsp (2 g) active yeast
  • 1 tsp (4 g) olive oil
  • 200 g warm water
  1. in a large mixing bowl combine the two types of flour and the salt.
  2. In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture.
  3. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  4. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth and let rest and rise for 3 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.

Sauce

  • (28-ounce) can whole peeled tomatoes
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1 tablespoon (15ml) unsalted butter
  • 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • Kosher salt
  • 1 medium yellow onion, peeled and split in half
  • 2 (6-inch) sprigs fresh basil with leaves attached
  • 1 teaspoon sugar
  1. Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.
  2. Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.