Woodfired Pizzas

 Sauce:

1 28 oz can crushed or ground tomatoes

1 tsp salt

1/4 tsp coarsely ground black pepper

1 tsp dried basil (or 2 Tbs minces fresh basil)

1 tsp dried oregano (or 1 Tbs minced fresh oregano)

1 Tbs granulated garlic powder (sandy, not the fine powder or 5 cloves fresh crused garlic)

1-2 Tbs red wine vinegar or lemon juice

(Makes enough for 10-12 pizzas)

Pizza Dough:

425g Luke warm water

1 tsp dry yeast (3.5g)

1.5 pounds King Arthur Pizza flour (680g)

12.5g salt

(Makes 6 dough balls - 150g each)

Mix warm water and yeast together. let sit until yeast is activated. Then mix in flour and salt.

For 12 dough balls - 150g each:

800g Luke warm water

2 tsp dry yeast (7g)

3 lb. bag of King Arthur Pizza flour

12g salt

Pissaladiere (Onion Flat Bread)

Courtesy of: Gini Guerinot

(Makes two cookie sheet size pizza)

6 yellow onions

3 bay leaves

1/4 C parmesan cheese

1/4 cup of olives

1 little can of anchovies

salt and pepper

For the dough

1 1/2 C warm water

1 Tbsp yeast

1 Tbsp salt

3 C flour

Mix the first three ingredient together.  Add the flour until well incorporated.  Cover and let rise for 30 to 60 minutes.

Slice the onions really thin.  Saute in some olive oil.  Add salt pepper and bay leaf.  Scrape the bottom of the pan often to get the caramelized onions.  Continue until a nice golden color.

Sprinkle a cookie sheet with cornmeal or semolina flour.  Roll out the dough.  Spread the onions all the way to the edges.  Put some olives and anchovies.  Sprinkle with parmesan cheese and olive oil.

Bake at 450 F for 25 - 30 minutes.