Classic Pizza Napolitana
INGREDIENTS
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1/4 cup light red or white wine, Fiano di Avellino
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3/4 cup warm water
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1 1/2 ounces fresh yeast
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1 tablespoon honey
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1 teaspoon salt
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1 tablespoon plus 1 tablespoon olive oil
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3 1/2 cups flour
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1 tablespoon dried oregano
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2 cups basic tomato sauce, recipe follows
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1 pound fresh mozzarella di Bufala, sliced into thin medallions
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12 fresh basil leaves
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1/4 cup extra-virgin olive oil
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1 Spanish onion, chopped in 1/4 inch dice
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4 garlic cloves, peeled and thinly sliced
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3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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1/2 medium carrot, finely shredded
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2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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Salt
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