![]() Add garlic and cook until fragrant, maximum 30 seconds. Once melted, add onion and fresh herbs and cook until liquid is evaporated and the onion is golden brown. In a saucepan over medium heat, melt the butter. ![]() Grate the onion - use the largest holes to avoid it being too soupy. Make the sauceĬrush the San Marzano tomatoes in a big bowl. Cover completely with plastic wrap and set aside to let rise at room temperature for 45-60 minutes. Pat the dough into a ball, then put it inside the bowl. Using a brush, or your hand, coat the inside of the bowl with corn oil. The bowl that held the dry stuff is now empty. Knead the dough for a few minutes, but you don't have to get carried away with it. Add flour if it's too sticky, add water if it's too dry. The dough is ready to rise when it's moist, but not sticky. Once the dry stuff is integrated into the blob, add more. Keep the gooey stuff off the sides of the bowl, trying to keep as much of the mixture together as one blob. Stir the mixture with one hand, using the other to keep the bowl stable. Slowly add the flour/cornmeal/salt mixture into the wet bowl. Transfer the water/yeast/sugar mixture into a separate big bowl. You'll know the yeast is active when the mixture begins to foam and bubble-that will take about 5-10 minutes. Heat up 1 cup of water so that it's not hot, but not room temperature either. Really anything else you can think of, but I usually limit it to sausage and peppersĬombine the flour, cornmeal, and salt in a big bowl.1 package of spicy Italian sausage (optional). ![]() Don't use the cheap stuff, don't use pre-shredded, for the love of everything holy
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