copycat recipe for ledo pizza sauce

My favorite pizza in the world is Ledo's Pizza and I'm talking about the original Ledo in Adelphi, Maryland. I studied at the University of Maryland at College Park in 1977. One of the absolute highlights of my school was eating pizza from Ledo's Ledo's Pizza in Adelphi, Maryland. The first time I ate Ledo's Pizza, it was definitely love at first sight and first bite. If a large cake layer that consists of 2 cafeteria trays with delicious cheesy pizza was on the table, I was in culinary ecstasy! I was mad for the crust, which was more like a flaky pie crust than a traditional pizza crust. I loved the sweet sauce, and, of course, the cheese was great too. Fortunately, my brother Kenny Fried lives in Bethesda, Maryland, with his family, so that from time to time when we visit him, we make it a point to a stop at Ledo in Adelphi on the way back to New Jersey to get a big cake for the trip. My 3 children love Ledo's Pizza as much as me. Ledo's is a franchise now, so I hope that someone will open a Ledo's in New Jersey. Nevertheless, I have eaten some of the franchise, and none compared to the original Ledo in Adelphi.

I have my own pizza copycat recipe, because I simply do not crazy about the pizza we near our house. This homemade pizza is delicious. There is a thin crust, and my children and my friends say, pizza is very similar to the pizza at our favorite local pizzeria, Federici's in Freehold. Last summer I made this pizza for my son's father, Mike Green and his wife, Leah, and she loved it. Leah said it was the best pizza they had ever eaten. What a compliment!

You will be surprised how easy it is to make a fantastic home-made pizza. Try it!

for the crust: (This copycat recipe represents 2 rectangular cake-thin crust approximately 16 by 10 inches)

* 1 3 / 4 cup unbleached flour, plus extra if you knead the dough
* 3 / 4 cup of warm water, 105 to 115 degrees
* 1 packet of Fleischmann's active dry yeast
* 1 teaspoon sugar
* 1 teaspoon kosher salt
* 1 tablespoon light olive oil (you can substitute any oil)
* Cornmeal (optional) for the baking of pizzas

for Marinara Sauce (The copycat recipe is about 4 quarts of sauce, and you have about 1 cup sauce for each pie charts so you keep the rest in containers in the freezer):

* Approx. 1 / 4-1 / 2 cup light or extra virgin olive oil
* 4 - 28 ounces of canned plum tomatoes in thick puree, or 4 - 28 ounces canned crushed tomatoes
* 1-6 oz. The good tomato puree, such as Contadina
* Approx. 4-6 cloves of fresh garlic, crushed
* 1 medium-large onion, finely chopped very processor or by hand (if you like your sauce smooth, then pulse the onion in the processor until the consistency of applesauce)
* Pepper flakes
* Kosher salt
* Freshly cracked black pepper

for Richtfest:

* Getrockneten oregano-optional
* Pepper flakes, optional
* 8 oz grated mozzarella cheese cake for each (16 ounces for 2 cakes)
* Approx. 8 oz Marinara sauce

To the dough:

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.

To Marinara sauce:

For about 1 / 4 cup olive oil in the bottom of a heavy saucepan. Sprinkle some crushed red pepper flakes in oil. Fry for 1 minute. Add the finely chopped onion. Fry until translucent. Then add crushed garlic. Fry for a minute more. If you're canned tomatoes, put them in the bowl of a food processor with metal blade (subject to the juice or puree in a can), and pulse the tomatoes, until they almost pureed, but still a little coherence to them. Add the tomatoes and reserved juice or puree into the cans to the pot. If you are using canned crushed tomatoes, add all the pot. Add the 1 can of tomato paste. Add kosher salt and fresh cracked pepper. Stir well. Simmer, which has a low flame for about 1 hour. About 1 teaspoon sugar and a slight pinch of Herbes de Provence or Italian seasoning. Simmer, the other 1 / 2 hour, tasting and stirring every 15 minutes or so. Adjust seasonings, salt, pepper, pepper flakes to your liking.

Order the pizza:

Preheat the oven to 500 degrees. Place a large piece of parchment paper on a sturdy cookie sheet or half sheet pan. Sprinkle the parchment paper lightly with some yellow cornmeal. Take one of your pizza dough from the refrigerator. Sprinkle some flour on a board or counter. With a rolling pin, roll the dough, so that it is a rectangle, about 13-16 inch 9 a.m. to 12 p.m. Customs. Then spoon about 1 cup of sauce or so, so that it covers the whole surface, is as close as possible to the edges as possible. Then sprinkle dried oregano (optional) on the sauce. If you like your pizza a little warmer, a few splashes of pepper flakes on the sauce. Then sprinkle over 8 oz. grated mozzarella cheese over the sauce, is as close as possible to the edges as possible. Place on low rack in preheated oven. Approx. Bake 15 minutes. If you like your pizza and a little more done, cook a few minutes more. Use a pizza cutter to cut the pizza into squares or rectangles and serve immediately.

Note 1: If I do not have enough time to my own sauce, or I do not have to hand in my freezer, I use a smooth glass Marinara sauce. Shop Rite Marinara sauce is cheap and it works great! I also like Ragu Organic Marinara sauce.

Note 2: You can create your own toppings like caramelized onions or sauteed mushrooms.

Note 3: If you want your crust a little thicker, then roll it thicker according to your wishes.