I grew up on Sicilian pizza from Sal’s in Mamaroneck, NY. When I head back home, I get a Sicilian, a white slice and one of these, a salad slice. Yes, all for myself! A simple pie with tomato sauce, some freshly shaved Parmesan cheese, topped with a green salad, dressed with a vinaigrette, heavy on the red wine vinegar. It almost feels healthy🥗. If you’re traveling on I-95, make a stop. Cash only! 

Tips:

• Until I perfect the dough I will continue to buy it.  In Longmeadow I buy the dough from Big Y.  Just lightly grease a large bowl and place the dough in it early in the morning.  Cover with plastic wrap and let it sit in a proofing oven or a warm spot until you are ready to use it.  

PIZZA SAUCE

Makes enough for two pizzas

INGREDIENTS

28 ounce can of San Marzano peeled plum tomatoes

2 garlic cloves, sliced

3 tablespoons olive oil

salt and pepper

1 tablespoon dried oregano

1 tablespoon sugar

INSTRUCTIONS

1. In a medium saucepan over a medium heat add the oil and garlic.

2. As the oil starts to heat up, stir the garlic and cook until its browning, about a minute.

3. Carefully add the tomatoes and juices from the can along with sugar and oregano.

4. Add a pinch of salt and a few grinds of pepper.

5. Cook the sauce for about 15 minutes, using a wooden spoon to break down the tomatoes as they cook.

6. Taste the sauce and adjust sauce with salt and pepper and even some sugar, if needed.

7. If necessary, use a stick blender to puree the sauce.

8. This will make enough to cover two large pizza doughs, generously.