Best Italian Essentials Sardinian Pizza Sauce Recipes

ITALIAN ESSENTIALS: AWESOME PIZZA SAUCE

Steps:

• PREP/PREPARE
• San Marzano tomatoes are great for this recipe; however, I have had good luck with other, local, brands, such as Hunts.
• Baked garlic produces a wonderful earthy flavor to this sauce. If you choose to use regular (not baked) garlic, then use one minced clove; not two.
• What is the sugar for? The sugar aids in removing the bitter taste from the canned tomatoes. My suggestion would be to open the canned tomatoes, and give them a taste, if they have a slightly bitter taste, use the sugar. If they do not, you can leave the sugar out. FYI: The better the brand of tomatoes, the less chance they will be bitter.
• Butter in a pizza sauce? Adding butter to the sauce helps gives it a richer, fuller mouthfeel.
• Gather your ingredients (mise en place).
• Add the butter and oil to a saucepan over medium heat.
• When the butter melts, and stops foaming, give the pan a whirl to mix the oil, and butter, then add the onions.
• Cook until they begin to soften, but not brown, about 3 - 4 minutes.
• Add all the dry spices, and stir for an additional minute.
• Add the garlic, and stir until fragrant, another 60 seconds. Then remove from heat.
• Add the onion/spice mixture to a blender, and then add the sauce ingredients.
• Blend until smooth.
• So, why not cook the sauce ingredients with the spices, and onions? Well, I would, if they were fresh, not canned ingredients. However, canned ingredients are cooked before being canned, and they will be cooked again when they are used on a pizza. The more times something is cooked, the less flavor.
• Do a final tasting for proper seasoning, and then store in a non-reactive container (glass), with a lid, in the fridge, until ready to use.
• PLATE/PRESENT
• Use anywhere you would use a good pizza sauce. Enjoy.
• Keep the faith, and keep cooking.

ITALIAN ESSENTIALS: SARDINIAN PANE CARASAU

Steps:

• 1. PREP/PREPARE
• 2. This recipe will make 8 Pane Carasau, if that is more than you need, just cut the recipe in half.
• 3. You could knead the dough by hand; however, the best way would be with a stand mixer, fitted with a dough hook. In addition, you will need a pizza stone, or a flat baking sheet.
• 4. Gather your ingredients (mise en place).
• 5. Add the sugar to the water, swirl to mix, sprinkle the yeast over the top, then wait about 15 minutes.
• 6. Chef's Note: What we are doing is "proofing" the yeast. After 15 minutes, it should start to look foamy. If it just sits on top of the water and mocks you, your yeast is dead. Give it a proper burial, get some new yeast, and start over.
• 7. Chef's Tip: If you are using instant yeast, you do not have to go through the proofing process, just toss the dry yeast in with the other ingredients and carry on with the recipe.
• 8. While the yeast if proofing, add the all-purpose flour and salt to a stand mixer, fitted with a dough hook, then whisk to combine.
• 9. Add the yeast/sugar water to the mixer and start on low speed.
• 10. Chef's Tip: The actual ratio of liquid to flour is determined by several factors; including the humidity of your kitchen. It is a good idea to have a bit of extra flour and water available, just in case.
• 11. Add a few tablespoons of the bread flour to the mixer and allow them to incorporate before adding more.
• 12. Continue adding flour, a bit at a time, until the dough comes together, and begins climbing the hook.
• 13. At this point remove dough from the bowl of the mixer and knead a few times on a lightly floured surface.
• 14. Add the oil to a bowl, toss in the dough, coat with the oil, and then cover with a tea towel, then place in a non-drafty corner of the kitchen until doubled in size, about 1 hour.
• 15. Chef's Tip: Rise time is determined by the ambient temperature of the surrounding air. The warmer the air, the faster the process.
• 16. Remove the tea towel, punch down the dough, then cover and allow to rise a second time, until doubled in size, about another hour.
• 17. Place a pizza stone, or baking sheet on a rack in the lower position, and preheat the oven to 500f (260c)
• 18. Remove the dough from the bowl, onto a lightly floured surface, and knead for a minute or two.
• 19. Divide into eight equal portions, then take one of the portions, roll into a ball, and lightly press down to flatten it out.
• 20. Use a rolling pin, to flatten it out into a thin disk. Use as much flour as you need to keep it from sticking.
• 21. Chef's Note: Do not try to make the flatbreads "perfectly" round. This is flatbread... it is rustic... have fun.
• 22. To move it, an easy way is to drape it over your rolling pin.
• 23. Chef's Note: I am using a French tapered rolling pin; however, any old rolling pin will do the job.
• 24. This is the tricky part... Getting that thin disk of dough into the oven without burning yourself or tearing the dough. I am using a pizza peel, dusted with a bit of flour. You might use another flat baking sheet, or possibly a really big spatula.
• 25. Add the flatbread to the oven and set a timer for 3 minutes.
• 26. After 3 minutes flip the dough and let it bake another 3 minutes.
• 27. Chef's Note: The dough should have bubbles, and a few brown spots.
• 28. Remove from the oven and repeat the process for the remaining dough balls. 1. Flatten out with a rolling pin. 2. Add to oven for 3 minutes. 3. Flip and bake an additional 3 minutes.
• 29. These flatbreads will store for 5 - 7 days wrapped up in the fridge, or for several months in the freezer.
• 30. When ready to use, brush both sides with a bit of olive oil, and pop them into a 500f (260c) oven for just a quick minute or two.
• 31. PLATE/PRESENT
• 32. Flatbreads can be used in so many ways. My personal favorite is for making Sardinian Pizza; however, other ways include: • Pizza (of course) • Cheese & spinach • Chicken or beef shawarma • Gyros • Cut up and serve with a good dip, like hummus • Serve with some fruit on top And the list goes on and on. Enjoy.
• 33. Keep the faith, and keep cooking.