Episode 2: Thin Crust Pizza

Sauce
2 Tablespoons Olive Oil
1 Crushed Garlic Clove
4 Cups Crushed Tomatoes
1 Bay Leaf
1/2 Cup Red Wine

Before you start, be sure to preheat oven 500F for the pizza.
In a hot saucepan add olive oil, garlic, and bay leaf and sauté for about 2 minutes.
Add tomatoes and red wine and bring to a boil then low heat and let simmer for 30 minutes.

Proofing the Yeast:
2 Cups Warm Water
1 Tablespoons Honey
1 Ounce Dry Yeast

In a small mixing bowl, combine above ingredients.
Let stand at room temperature for about 5 minutes, to allow yeast to proof.

Dough:
5 Cups  Bread Flour
1 Teaspoon Salt

Add yeast mixture to bread flour and salt and mix until turns into a ball.
Knead dough with your hands for about 5 minutes.
Place kneaded dough in a well oiled bowl until double in size, about 40 minutes.
Then punch dough and cut into 4 pieces wrap and refrigerate until ready to use.

Toppings:
    - For Tomato, fresh mozzarella, and basil pizza:
1 Pound Fresh Mozzarella Cheese
1 Cup Fresh Cut Basil
1 Tablespoon Grated Parmesan Cheese
1 Link Chorizo
    - For Fontina Cheese, zucchini, mint pizza:
1/2- cup Fontina cheese, grated
1 each Zucchini, thinly sliced, blanched
1 tablespoon Mint, fresh, cut small
1 tablespoon Parmesan cheese, grated
Salt and Black pepper to taste

Assembly:
Roll pizza dough until evenly thin and brush dough lightly with olive oil.
Place dough on a cornmeal dusted pizza peeler or baking sheet and cover with a thin layer of tomato sauce and mozzarella cheese.
Place pizza on pizza stone in a pre heated oven, and cook for about 2 minutes or until edges are golden brown.
Place pizza on a cutting board, sprinkle with basil and fresh grated Parmesan cheese.
Allow pizza to cool for about a minute and cut into bite-sized pieces. Serve immediately.
 

TIPS:
• Sweat the Onions
Bring out the flavor of the onions by sautéing them until they are translucent.
• Proof the Yeast
Proofing the yeast proves that the yeast is alive and can leaven the dough.
• The Pizza Stone
A pizza stone will help your pizza bake evenly for a crisp crust throughout.
• Corn Meal
Rather than using flour, try corn meal to keep the dough from sticking to surfaces.
• Preheat the Oven
Always make sure that the oven has reached the necessary temperature before putting a dish in.
• Presentation Matters
Cutting your pizza into bite-sized squares makes for a light snack rather than a meal.
• Arthur Avenue Market
Visit this Italian market in the Bronx for fresh produce, meats, cheeses and more.