Yum. Black olives for the win.

https://www.ricardocuisine.com/recettes/612-pate-a-pizza-au-robot-culinaire but it will be in French

1 cup of warm water 1 tablespoon of olive oil 1 tablespoon of sugar

Put in bowl and mix

2 and 1/2 cup of flour 1 1/2 teaspoon of instant yeast 1/2 teaspoons of salt

Put in a big bowl and mix, add the water mix and make the dow dough. Put some flour on your dow dough ball and put it in a lightly oiled bowl. Cover with humid linen damp cloth. Put the bowl somewhere warm (I put mine in my oven with the light on). Waited for 1 hour

Try to remember that next time, thanks

Left olive.

I like to give my basil a rough chop first.

Hell yeah! I did this on a whim last week for the first time. Turned out delicious, more like Chicago style but the sauce was bomb. Dough behaved itself quite nicely but me shaping the the crust made it look like ass. Def goofed this part up.

I’m loving “dow” but as a retired schoolmarm I’m obligated to tell you we spell it “dough”

And we’d probably call it a “damp” cloth, saving “humid” to describe moist air.

It’s completely readable as is, though.

oups

Before posting « bowl » was bol. Don’t know what I was thinking for Dow however . This is a rookie mistake

looks lovely. would you mind sharing the sauce recepie? i use pre made ones, but really want to switch, and not sure how to start

Ok the sauce was improvising.

Take a can of peeled whole tomatoes, I take san marzano tomatoes

Squash them with your hands.

Cook some chop onions (1/2 is enough) maybe 2-3 minutes so the onion don’t burn, add 3 garlic cloves and 1/2 tablespoons of crushed red pepper (less if you want something less hot). Cook a 2min at mid-low heat

Add the tomatoes, add some basil leaf (I used 4 or 5). Let simmer at low for 15 to 20 min (even less). Taste and adjust.

Blend everything to the preferred consistency