Renee Gabbett, Resident Chef at Sur La Table, and student cook Amal Nashashibi came into our ABC7 studio to show us how to make our own pizza and to tell us about kids camps at Sur La Table.
Sur La Table Kids Camps
through the end of August
11 a.m. - 1 p.m.
900 North Michigan Ave
Admission: $250 for five- two hour classes
Chef Renee's recipes:
Makes two 6-inch pizzas
2/3 cup lukewarm water, divided
1 teaspoon active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil, plus more for greasing
In a small bowl mix 3 tablespoons warm water with the yeast and sugar. Leave it in a warm place for 10 minutes or until it begins to bubble.
Sift the flour and salt into a bowl and stir in the yeast mixture.
Stir in the oil and then enough of the remaining warm water to make a soft dough.
Lightly flour your hands and the work surface.
Knead the dough for about 10 minutes or until it becomes smooth and elastic.
Put the dough in a lightly greased bowl and cover it with greased plastic wrap.
Put it in a warm place for 1-1/2 hours, until the dough has doubled in size.
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large onion, chopped
1/2 teaspoon dried oregano
1 (28 ounce) can peeled, crushed tomatoes
1 (28 ounce) can tomato puree
2 tablespoons sugar
1 small bay leaf
Kosher salt and freshly ground black pepper
Grated Romano or Parmesan cheese
In a medium saucepan, over medium-heat, heat the oil until shimmering.
Add the onion and sauté, stirring frequently with a wooden spoon until tender and the edges are browning, about 7 minutes.
Add the garlic and oregano and continue to cook about 1 minute more.
Add peeled crushed tomatoes, tomato puree, sugar and bay leaf; use a wooden spoon to stir.
Bring the liquids to a boil, then lower heat and simmer.
Stirring occasionally, cook the sauce until thick, about 25 minutes.
Taste and season with salt and pepper.
If the sauce appears to be thick and too chunky for your liking, use a hand immersion to remove any undesired chunks.