(recipe from Pizza, Pasta & More by Wolfgang Puck)
1 package active dry yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 30 minutes. (When ready, the dough will stretch as it is slightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Makes dough for 4 small pizzas. Recipe can be doubled.
Sugo di pomodoro
(adapted from The Ultimate Italian Cookbook)
1 2/3 pound fresh tomatoes, or a 28-ounce can of San Marzano tomatoes, chopped
1 large organic carrot, chopped
1 stalk organic celery, chopped
1 medium onion, chopped
1 clove of garlic, crushed
5 tablespoons extra virgin olive oil
salt and freshly ground black pepper
several leaves of fresh basil
1. Place all of the ingredients in a medium heavy saucepan, and simmer together for 30 minutes.
2. Let cool slightly and puree sauce in a food processor.
3. If using immediately as a sauce for pasta, return to the pan and warm through. Otherwise, fill bags or plastic containers to freeze. Use as a topping for pasta or in any recipe calling for tomato sauce.
After pulling the finished pizza from the grill, top with fresh arugula and torn strips of prosciutto and enjoy !