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Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 1/2 medium onions, minced
• 2 28-ounce cans whole plum tomatoes, chopped, with their juice, or 7 large ripe tomatoes, peeled and seeded
• 1/4 cup chopped parsley
• 6 leaves fresh basil (optional)
• Salt and freshly ground pepper
• 1/2 cup cream (optional)
• 1 package active dry yeast
• 1 1/4 cup plus 2 tablespoons warm water
• 3 1/2 cups unbleached white flour (I used bread flour)
• 2 1/8 teaspoons salt

Description

Serious Eats