These tomato pies are a Gallo home staple. Since we have tomatoes coming out the wah-zoo from the garden, we used fresh tomatoes in the sauce. In the winter, canned diced tomatoes are just fine.
Dough (for one pizza):
1/2 cup luke warm water
1/2 tsp honey
1/2 tsp yeast (get the quick rising kind if possible)
Pinch of salt
1 cup flour (plus more for kneading)
Mix honey in the water, whisk in the yeast and let stand for approx. five minutes until frothy. Put the flour and salt in the food processor. While the food processor is running, slowly pour in the water/yeast mixture. A dough ball should form. You may need to add a little more water to get the right consistency. Flour the counter and knead the dough for a minute or so and form the dough into a ball. Coat bowl with some olive oil, coat the dough in oil, cover with plastic wrap, and allow to rise for at least one hour. Set oven to 500 degrees for an hour before baking.
Simple Pizza Sauce
1 cup diced tomatoes
1-2 cloves garlic, minced (cook in olive oil first if you do not like the taste of raw garlic)
1 tbsp olive olive oil
1 tsp crushed red pepper
1/2 tsp dried Italian herbs
I like to use fresh mozzarella (squeeze out some of the moisture first), Italian fontina, Parmesan Regginano, ricotta, and/or Pecorino Romano. Other toppings may include sliced onions, mushrooms, peppers, sausage, pepperoni, olives, and fresh herbs.
Once the dough rises, punch it down and put it on a floured surface. Use your finger tips to flatten the ball into a pizza shape about 12 inches in diameter. Put the dough on a floured paddle or on parchment paper. Add the toppings (with a light hand) and slide the pizza on stone or move the parchment onto cookie sheet. Bake 6-12 minutes.