David's Rustic Recipes


What You'll Need For the Dough:
1 lb flour
1 tbsp Salt
1 tsp Sugar
1 envelope rapid rise yeast
10 oz warm water

Wisk together, in a bowl, everything but the water.
Add the warm water to the bowl of a stand mixer fitted with the dough hook.
Pour in the flour mixture and mix on low speed until the dough pulls away from the sides of the bowl.

Allow to rest for 15 minutes.
Knead at medium speed for 5-10 minutes until the dough is well developed.
Move to a board and knead by hand 30 seconds until the dough is smooth.
Move to an oiled bowl and allow the dough to rise until doubled, about an hour.
Fold the dough down gently (don’t punch!) and return to the bowl and place in the fridge overnight.

The next day, cut the dough into 4 pieces for individual sized pizzas, or 2 pieces for larger pizzas.
Allow to bench proof on the board for 1 hour, covered by a clean kitchen towel.
Also, place a pizza stone on a middle rack of your oven and turn it on to the highest setting and allow to heat while the dough rests.

What You'll Need For the Sauce:
1 28 oz can of crushed tomatoes
1 small can of tomato paste
2 cloves of garlic
1.5 tsp each of oregano and basil, dried
¼ cup red wine
Olive Oil

Mince the garlic and sauté briefly in the oil, then add the tomato paste.
Cook the paste until it changes color slightly, then add the red wine and allow to simmer for a few minutes.
Add the can of tomatoes, the dried herbs and salt to taste.
Bring to a simmer, then remove from the heat.

What You'll Need For the Toppings:
Italian sausage, either without casings or links with the casings removed
1 recipe of Sauce
Mozzarella Cheese, shredded
1 Fresh Mozzarella Cheese ball
Fresh Basil

Cook and drain the sausage.
Slice the mozzarella ball into thin rounds.

Assemble The Pizzas:
After the dough has rested on the bench, form it into a disk, using your hands or a roller.
Then, lift the dough, forming a rim around the outside edge, stretching the dough with your knuckles.
Flour a pizza peal and add cornmeal to help the dough not to stick and to slide off easily.
Place the dough on the peal, and stretch out as much as you can.

For The Sausage Pizza:
Add a thin layer of sauce, leaving the edge clear.
Add the sausage.
Add the shredded cheese.
Slide onto the pizza stone and allow to cook for 5-7 minutes until golden brown.

For The Margarita Pizza:
Add a thin layer of sauce, leaving the edge clear.
Add the rounds of fresh mozzarella, leaving space between them.
Add the basal leaves.
Slide onto the pizza stone and allow to cook for 5-7 minutes until melted.
Allow both pizzas to cool for 5 minutes before cutting.

Bon Appetit!