Linguine with Crab and Cream by Katie and Giancarlo Caldesi
Serve this sauce with dried pasta such as linguine or with fresh tagliatelle.
The Pizza Dough:
1.2 kg 00 flour
720 ml water
8 g fresh yeast
36 g sea salt
10 g extra virgin olive oil
The Pizza Sauce:
800 g whole peeled San Marzano tomatoes
2 tsp extra virgin olive oil
2 tsp dry oregano
1 coffee spoon sea salt
1 handful of fresh basil
For the pizza sauce, mix everything together in a blender and blend for a few seconds.
For the pizza base, put the water in the mixer. Add the fresh yeast and mix it. Add the flour. Turn on the mixer. Mix for 8 minutes then add salt and extra virgin olive oil. Mix for another 6 minutes. Take the dough from the mixer. Split the dough in 8 pieces of 240 g. Make 8 nice balls. Put the balls in a plastic container with a little space between each of them. Close the the container. Let the dough balls rest for around 4 hours until they look double the size. Take each dough ball out by using a spatula and dip it in the flour. Stretch the dough balls by hand or using a rolling pin. Lay down on a baking tray using a little oil on the tray or baking paper. Top as you like, chef recommends 2 spoons tomato pizza sauce, fresh basil, buffalo mozzarella and a touch of Parmesan. Bake in the oven at 250 degrees for 6-8 minuets. Slice, serve and enjoy!
Recipe provided by Balboa Italian