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Everyday Family Recipes
Gramma Becce’s Pizza
Gramma Becce’s Pizza Dough
INGREDIENTS: 20 ounces (about 4 cups) bread flour, preferably Italian-style “OO”, 4 ounces kosher salt (about 4 teaspoons), 3 ounces (about 2 teaspoons) instant yeast, 13 ounces water
DIRECTIONS: Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Gramma Becce’s Pizza Sauce
INGREDIENTS: 28 oz. Can of Peeled Tomatoes (the fat can) – Not already crushed!, 1 Small Can (6 oz.) of Tomato Paste, 6-8 Whole Cloves of Garlic – Size Depending, 4 Tablespoons of Olive Oil, 15-20 Big Basil Leaves (do it to taste), 2-3 Teaspoons of Kosher Salt (do it to taste ), Pinch of Black Pepper (do it to taste)
DIRECTIONS: Pulse everything above in food processor until garlic is pretty well minced.If doing by hand crush tomatoes, break up the basil, put garlic through garlic press (or mince), mix with fork.
