Pizza Night

I just mixed up a semolina sourdough for pizza. I used a pint vegetable stock from this weeks pressure cooking of potato carrot broccoli mixed with bread flour yeast salt and semolina flour. I kneaded the dough for a while and set it aside.

I opened two cans of crushed tomatoes and put them in the stove-top pressure cooker with 6 locally made (by Jamie Sullivan at Shaws on North Main Street Woonsocket RI) Italian hot sausages, cheap Chianti and olive oil. I added some extra fennel garlic chili flakes, basil and parsley. I pressure cooked the ingredients for 19 minutes under full pressure in my stove-top Presto Pressure cooker.

It's delicious! I never cease to be amazed by efficiency of the pressure cooker. The sauce is intense and thin and will be perfect for the crust. Right now I am pre-baking the crust with olive oil on top.