Step 1: Making the Dough
1 tablespoon of yeast
1 tablespoon of sugar
1 cup of warm water (100-105 degrees)
2 heaping cups of flour
1 tablespoon of olive oil
Mix the yeast, then sugar and then water in a bowl.
In a separate large bowl put flour and olive oil. Then add yeast mixture and mix together.
Knead the dough about 20 times.
After the dough is kneaded let the dough rise for one hour in room temperature.
After the dough has risen divide the dough in half and form two balls with each half.
Flatten the ball and stretch the dough into a larger circle.
Put the dough on your knuckle and gently stretch the dough.
Take your left hand and make a fist with you palm facing down and have your right hand open with your palm facing up.
Toss the dough into the air in a spinning motion and catch with your knuckles almost on the outer edges of the dough and repeat 5-10 more times.
Step 2: Making the Sauce
2 tablespoons of olive oil
1 tablespoon of butter
1/2 cup of minced onion
1/4 cup of celery chopped finely
1 minced garlic clove
1 (8 oz.) can of tomato sauce
1 (6 oz.) can of tomato paste
2 tablespoons of Parmesan cheese
1 teaspoon of basil
1 teaspoon of oregano
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 teaspoon of black pepper
1 bay leaf
1 teaspoon of fennel seeds
In a frying pan melt butter and mix with oil. Add the onion, celery and garlic and saute until onions are no longer crunchy.
Add tomato sauce and tomato paste and stir until smooth.
Add the rest of the ingredients and bring to a slow simmer.
Simmer the sauce for 5 minutes.
Remove the bay leaf from the sauce.