Ledo Sauce Copycat Recipes

LEDO PIZZA (COPYCAT)

Steps:

• Measure 1 3/ 4 cup flour and 1 tsp kosher salt in a big mixing dish and set it aside.
• Measure 3/ 4 cup hot water in a Pyrex gauging cup. Insert a thermostat, and when the temperature drops to in between 105 levels and also 115 degrees, spray the bundled dry yeast in. Add 1 teaspoon sugar and also 1 tablespoon oil. Mix with a fork and leave it for 5 mins till the yeast is foamy externally of the water.
• Put the water, yeast, oil as well as sugar blend right into the dish with flour and salt. Carefully fold the fluid right into the dry ingredients with a rubber spatula. ]Unload the dough on a floured board, counter, or a table. Knead for about 7-10 minutes, add a little flour to the Board if the dough starts to hold, or if your dough is too damp. You know you are kneading it if, you push your finger conveniently right into the dough and the impression disappears. One more sign that you have the dough is kneaded sufficiently is, if you observe that the dough is more difficult knead. Place the dough in a huge, clean dish, lightly with a little oil and cover the bowl with cling wrap. Put it in a warm location in your cooking area. Allow it to get two times as large, which can take an hour to an hr and a half. If your cooking area is not warm sufficient, it might take around 2 hours for the dough to double in size.
• Then dispose the dough on a floured board. Transform it as soon as on the board with flour, then pat it to decrease it. Cut the dough right into 2 equivalent components. Wrap separately in cling wrap and stored in a Ziploc bag. Refrigerator the dough till you're ready to make your pizza. You can utilize the dough to a day after it.
• Add around 1/ 4 mug olive oil in a deep pan. Sprinkle some smashed red pepper flakes in the oil.
• Fry for 1 minute. Add some finely sliced onion. Fry till transparent.
• After that add the crushed garlic to the deep pan. Fry it for some more time.
• Take some canned tomatoes and place them in the bowl of a food processor with a metal blade (subject to the juice or puree in a canister). Pulse the tomatoes, up until they almost pureed.
• Add the tomatoes and some juice or puree right into the container. If you are utilizing canned smashed tomatoes, add all of it in the pot. Add a can of tomato paste, a little kosher salt and some fresh broken pepper. Ensure to mix well.
• Let it simmer in a low flame for about an hour. After the mixture has simmered for an hour, add 1 tsp sugar and a minor pinch of Herbes de Provence or Italian flavoring. Let it simmer for at least another 30 mins, keep tasting the mix every 15 mins and adjust the salt, pepper, pepper flakes to your preference.
• Preheat the oven to 500 degrees.
• Place a large piece of parchment paper on a tough cookie sheet or half sheet pan. Sprinkle some yellow cornmeal on the parchment paper.
• Take one of your pizza doughs from the refrigerator and spray some flour on a board or counter. With a rolling pin, roll the dough, to make it rectangular shaped, Keep the dough between 13-16 inches.
• After that add a 1 cup of sauce cover the entire surface area. After that spray some dried out oregano (optional) on the sauce.
• If you like your pizza a little warmer, add a couple of sprinkles of pepper flakes on the sauce.
• Then sprinkle over 8 oz. grated mozzarella cheese over the sauce and cover the dough with it. Put on a low shelf in a preheated stove and bake it for 15 minutes.
• If you like your pizza bread to be crunchier, cook it for another couple of mins. Make use of a pizza cutter to reduce the pizza into squares or rectangular shapes and serve quickly.

LIDO'S PIZZA DOUGH

Steps:

• Measure 1 3 / 4 cup flour and 1 teaspoon kosher salt in a large mixing bowl, set aside. Measure 3 / 4 cup hot water in a Pyrex measuring cup. Insert a thermometer, and when the temperature drops to between 105 degrees and 115 degrees, sprinkle the package dry yeast in. Add 1 teaspoon sugar and 1 tablespoon oil. Stir with a fork just to blend. Leave for 5 minutes until the yeast is foamy on the surface of the water. Pour the water, yeast, oil and sugar mixture into the bowl with flour and salt. Gently fold the liquid into the dry ingredients with a rubber spatula. If it fully, dump the dough on a floured board, counter, or a table. Knead for about 7-10 minutes, a little flour to the Board if the dough begins to hold, or if your dough is too wet. You know, you can kneading, if you press your finger easily into the dough and the indentation disappears. Another indication that you have the dough is kneaded enough, if you notice that the dough is harder to knead it too much elastic. Place the dough in a large, clean bowl, lightly with the oil quantity. Cover the bowl with plastic wrap. Put it in a warm place in your kitchen. Let it twice as big, which is in about an hour to an hour and a half. If your kitchen is not warm enough, it may take about 2 hours for the dough in the size to double. Then dump the dough on a floured board. Turn it once on the board with flour, then pat it to deflate it. Cut the dough into 2 equal parts. Wrap individually in plastic wrap and stored in a Ziploc bag. Refrigerator the dough until you're ready to make your pizza. You can use the dough to a day after it.