Preparation:
CHAMPAGNE PIZZA DOUGH Dissolve the yeast in the first 1/4 cup warm water with a pinch of sugar. Let sit about 10 minutes until bubbly. In the bowl of a mixer fitted with a dough hook, combine the remaining ingredients reserving 1 cup of the flour to add gradually as needed until the dough comes away from the sides of the bowl. Knead in the machine for about 10 to 15 minutes. (If you don't have a mixer, you can certainly do all this by hand, but you had better have a glass of champagne to sip while you are kneading!) Put in a large oiled bowl and let rise in a warm place until doubled in bulk - a little over an hour. Punch down and it is ready to use. (You can let it rise again at this point if you are not ready to use it or you can put it in the refrigerator for an hour or two.)
CHAMPAGNE TOMATO SAUCE In a food processor, puree the tomatoes, then put through strainer into a bowl and set aside. In a medium sized saucepan over moderately high heat, saut‚ the onion in a little olive oil until translucent. Add the garlic, give it a stir or two then add the Champagne. Reduce this by half then add the tomato paste, stirring with a whisk to combine. Lower the heat and simmer until it is reduced to a thick sauce. Add the anise seed and herbs, simmer a few more minutes then set aside until ready to use.
ASSEMBLY OF THE PIZZA * (you can put whatever you like on your pizza, but even people who usually like "supreme" pizza prefer just the cheese for this recipe)
Turn the dough out on a well floured board and knead it a couple of times to get out the air bubbles. Cut into two pieces and form each into a ball. Now you can either roll each ball into a flat circle with a rolling pin, spread it out carefully with your fingers or if your really good, toss it in the air. (It's worth a try!) Place it on a heavy duty baking sheet lined with foil that has been in the oven for at least 15 minutes then sprinkled with cornmeal just before you put the dough on it, or a pizza stone. Brush the dough with olive oil, spread thinly with sauce then sprinkle on the cheese and any toppings you might want.
Bake at 450ø until the crust is golden brown and the cheese is bubbly. Cut into slices, pour the champagne and en |
