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Issue 465: The Ultimate Pizza

Estee Kafra

It’s homemade pizza night!

Wednesday, November 08, 2017


Food and prop styling by Renee Muller, Photography by Hudi Greenberger

PIZZA ROMANA Sometimes the best are the classics. After all, they are classics for a reason! I don’t want to give amounts for the cheese here, as everyone has their personal tastes… and that’s what makes homemade pizza night so much fun.

Serves 6

  • 1 portion pizza dough
  • fresh mozzarella cheese
  • some pizza cheese
  • handful of fresh basil leaves
  • red pepper flakes and fresh black pepper, to taste

  • 1 24-oz (680-g) can whole peeled or diced tomatoes
  • ½ tsp salt
  • 1½ tsp brown sugar

Pulse the canned tomatoes with a food processor or just stick an immersion blender right into the can. Pour into a saucepan and cook uncovered over medium heat for about 40 minutes. 

The sauce should reduce to about half. Stir occasionally to make sure it’s not burning. Add the sugar and salt about halfway through the cooking. Remove from heat and let cool. Can be refrigerated for up to 2 weeks in an airtight container. 

Preheat oven to broil. Roll out the pizza dough and place on a lined baking sheet or a pizza stone. Spread sauce over dough, and then sprinkle with cheese and top with basil leaves and seasonings. Bake for 10–12 minutes or until crust has turned golden brown.

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