Every Likes Pizza

[Kcwhippet]

What a coincidence. I got home from the shop and started the dough, which is in its first rise. While I'm waiting for it to finish, I came on the board. Next I'm going to make the sauce - a 28 oz can of San Marzano tomatoes, olive oil, salt and fresh oregano. I dump the tomatoes into a bowl, then rip them apart by hand and put them into another bowl, add 2 tsp chopped fresh oregano, 1 tbsp EVOO and a pinch of kosher salt. Mix it all up and that's it - no cooking. After the dough is done, I'll form the pizzas, spread some sauce on each, add toppings, a drizzle of EVOO and a sprinkle of salt. For toppings, I generally like a Margharita with just some sauce, basil and sliced fresh buffalo mozzarella (I like the small balls called Ciliegine), and maybe sometimes I'll add some sliced fresh mushrooms and garlic. Judy likes a lot of stuff on hers - sliced Cubanelle, onion, hamburg, garlic, pepper, tomato along with the sauce, basil and mozzarella. For the wine, we generally go with Zin - tonight I was thinking of a 2003 David Coffaro. Gotta go - the timer just went off. I have to punch down the dough and put it back for another 30 minutes rise. Oh, BTW, the oven is at 550 with a stone on the rack. Somehow with the stone in, the temp gets up close to 600.