Neapolitan pizza

Ingredients:

• 1/4 cup light red or white dry wine made from Fiano grapes, such as from the Italian province of Avellino
• 450 g of thinly sliced ​​mozzarella
• 3/4 cup warm water
• 42 g fresh yeast
• 1 tbsp. honey
• 1 teaspoon of salt
• 1 tbsp. l. olive oil, plus 1 tbsp. l.
• 3.5 cups premium wheat flour
• 1 tbsp. l. dried oregano
• 12 fresh basil leaves
• 2 cups tomato sauce (see recipe below)

Tomato sauce:

• 2 cans (800 g) peeled whole tomatoes, hand-mashed with juice
• 1/2 medium carrot, finely grated
• 1/4 cup olive oil
• 1 onion, diced into 0.5 cm cubes
• 4 cloves of garlic, peeled and thinly sliced
• 3 tbsp chopped fresh thyme leaves or 1 tbsp dried

Preparation:

1. In a large bowl, combine the wine, water, and yeast, and stir until dissolved. Add honey, a teaspoon of salt, and olive oil. Mix well. Add 1 cup of wheat flour and stir with a wooden spoon until a thin dough forms. Add another 2 cups of flour and stir for 2-3 minutes, stirring with a wooden spoon to incorporate as much flour as possible.
2. Shape the dough with your hands and place it on a floured board or marble surface. Knead for 6-8 minutes, until the dough is smooth and firm. Place it in a clean, lightly oiled bowl and cover with a towel. Let the dough rise in the warmest part of the kitchen for 45 minutes.
   
   Form the dough into 1 large circle and let it rise for 15 minutes.
3. Preheat oven to 245°C.
   
   Add oregano and a pinch of salt to the tomato sauce and spread it evenly over the dough. Spread the mozzarella evenly over the pizza, press the basil leaves into the sauce, and bake in the oven for 10-12 minutes, until the crust is golden and the cheese is golden brown.
4. Tomato sauce: Heat olive oil in a 3-quart saucepan over medium heat. Add the onion and garlic and sauté until soft and light golden brown, about 8-10 minutes. Add the thyme and carrots and cook for another 5 minutes, until the carrots are tender.
   
   Add the tomatoes and juice and bring the mixture to a boil, stirring frequently. Reduce heat and simmer for 30 minutes, until the mixture thickens to a hot porridge. This sauce can be stored for 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 tbsp.