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Name: Da Da licioius
Prep time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Italian
Ingredients: Dough:; 2 cups flour (unbleached); 1 teaspoon Salt; 1 teaspoon Sugar; 2 tablespoon olive oil; 3/4 cup warm water; 1 1/2 teaspoon dry yeast; Corn Meal; Sauce:; 2 tablespoon Olive Oil; 2 tablespoon dry Oregeno; 1 teaspoon Sea Salt; 2 tablespoon Dry Basil; Basil Fresh Chopped; 8 cloves Garlic; 1 can Tomato Paste; 1 can Crushed San Marzeno Tomatoes; 12 turns on a mill fresh ground pepper; 1 small Onion; 3 Garden Carrots; Dry French White Wine or Vermouth

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INGREDIENTS

Dough:
2 cups flour (unbleached)
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoon olive oil
3/4 cup warm water
1 1/2 teaspoon dry yeast
Corn Meal
Sauce:
2 tablespoon Olive Oil
2 tablespoon dry Oregeno
1 teaspoon Sea Salt
2 tablespoon Dry Basil
Basil ; Fresh Chopped
8 cloves Garlic
1 can Tomato Paste
1 can Crushed San Marzeno Tomatoes
12 turns on a mill fresh ground pepper
1 small Onion
3 Garden Carrots
Dry French White Wine ; or Vermouth

Servings

INSTRUCTIONS

Dough-

• Put together Flour / Salt / Olive Oil/ Sugar in one bowl

• Put together Water / Yeast in a separate bowl and watch until bubbles form and there is movement.

• Mix all ingredients together with a rubber spatula.

• Form into a ball, turn out on a floured surface, flour hands and knead until smooth 5-10 min; if dough is dry add Olive Oil, if wet add Flour.

• Form into ball & place in lightly greased bowl & rub a little Olive Oil on ball so it will not develop a skin surface / cover with dishtowel & let sit 1-2 hours to rise.

Sauce-

• Saute 8 whole Garlic Cloves on median high heat for 2/3 min (oil will start to pop) lower to medium low,

• Add one can Tomatoe Paste and one large can Crushed San Marzeno tomatoes & mix together

• Add one full circle of olive oil in saucepan and one full circle dry french white wine vermouth, stir well

• Add one whole small onion (skin & top and bottom removed), two to three garden carrots whole (carrots, onion, garlic cloves to be removed later) let simmer on medium low for sixty minutes while dough is rising.

• Add more tomatoes if needed, if additional liquid is needed only add chicken or vegetable broth.

Pizza Time-

• Punch down the dough and knead if you like / divide & flatten into 12' - 14' pizza's.

• Lightly grease the dough with Olive Oil & sprinkle Parmesan Cheese.

• Sprinkle Corn Meal on the pizza stone & transfer pizza to the stone via a pizza skin (wooden paddle) and lightly bake for 5 minutes.

• Remove dough and spread Tomato Sauce, fresh chopped basil, and your choice of Cheese (Mozzarella, Jarlberg, White Jack, Fotina, Assiago)

• Bake once again for 5-10 minutes until cheese is melted ~~at; 475-500.

NOTES

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Da Da licioius

Dough:  
 2  cups flour (unbleached)  
 1  teaspoon Salt 
 1  teaspoon Sugar 
 2  tablespoon olive oil  
 3/4  cup warm water  
 1 1/2  teaspoon dry yeast  
  Corn Meal  
  Sauce:  
 2  tablespoon Olive Oil   
 2  tablespoon dry Oregeno  
 1  teaspoon Sea Salt  
 2  tablespoon Dry Basil   
  Basil  Fresh Chopped
 8  cloves Garlic    
 1  can Tomato Paste  
 1  can Crushed San Marzeno Tomatoes   
 12  turns on a mill fresh ground pepper  
 1  small Onion  
 3   Garden Carrots  
  Dry French White Wine or Vermouth

Dough-
• Put together Flour / Salt / Olive Oil/ Sugar in one bowl
• Put together Water / Yeast in a separate bowl and watch until bubbles form and there is movement.
• Mix all ingredients together with a rubber spatula.
• Form into a ball, turn out on a floured surface, flour hands and knead until smooth 5-10 min; if dough is dry add Olive Oil, if wet add Flour.
• Form into ball & place in lightly greased bowl & rub a little Olive Oil on ball so it will not develop a skin surface / cover with dishtowel & let sit 1-2 hours to rise.

Sauce- 
• Saute 8 whole Garlic Cloves on median high heat for 2/3 min (oil will start to pop) lower to medium low, 
• Add one can Tomatoe Paste and one large can Crushed San Marzeno tomatoes & mix together
•  Add one full circle of olive oil in saucepan and one full circle dry french white wine vermouth, stir well
• Add one whole small onion (skin & top and bottom removed), two to three garden carrots whole (carrots, onion, garlic cloves to be removed later) let simmer on medium low for sixty minutes while dough is rising.
• Add more tomatoes if needed, if additional liquid is needed only add chicken or vegetable broth.

Pizza Time-
• Punch down the dough and knead if you like / divide & flatten  into 12' - 14' pizza's.
• Lightly grease the dough with Olive Oil & sprinkle Parmesan Cheese.
• Sprinkle Corn Meal on the pizza stone & transfer pizza to the stone via a pizza skin (wooden paddle) and lightly bake for 5 minutes.
• Remove dough and spread Tomato Sauce, fresh chopped basil, and your choice of Cheese (Mozzarella, Jarlberg, White Jack, Fotina, Assiago)
• Bake once again for 5-10 minutes until cheese is melted ~~at; 475-500.

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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 6

Calories: 444
Calories from Fat: 94 (21%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 482mg		17 %
Potassium 876.1mg		23 %
Total Carbohydrate 77.9g		23 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 70.5g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 444

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