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Redemption Pizza

The sauce:

  1. 5 cloves fresh garlic, minced

  2. 1 tablespoon tomato paste

  3. 1 28 ounce can tomato puree

  4. 1/4 cup red wine

  5. 1/2 cup water

  6. 1/8 cup olive oil

  7. 1/3 tablespoon fresh parsley, minced

  8. 1/5 tablespoons fresh basil, minced

  9. 1/5 teaspoon dried thyme

  10. 1/4 teaspoon dried marjoram

  11. 1/4 teaspoon black pepper

  12. Kosher salt to taste

Lightly sauté the minced garlic in olive oil over medium heat until golden. Then add the tomato paste and fry with the garlic. Add to the rest of the ingredients and blend until smooth.

The dough (makes 2 pizzas):

  1. 3/4 cups of water

  2. 1/2 teaspoon of active-dry yeast

  3. 2 cups all-purpose flour

  4. 1/2 tsp salt

In a small bowl, heat your water until it feels just about lukewarm. Add the yeast to the water and use a fork to stir it into the water. Set it aside for a few minutes and allow the yeast to dissolve. It’s ok if the yeast doesn’t bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.

Measure out the flour into a mixing bowl and add the salt. Use your hand or a whisk to combine it. Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.

When it comes together into a ball turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in. Knead the dough until all the flour is incorporated and its smooth and elastic to the touch–about five minutes worth.The dough should still feel moist and slightly tacky. Use a bench scraper to divide the dough in two. Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.