Instructions: For dough, combine all dry ingredients and mix on medium speed with a dough hook for 5 to 7 minutes. Add olive oil and let mix until well-incorporated. Let dough rest in bowl, covered, until it doubles in size. Divide the dough in half and coat with olive oil. Place dough in refrigerator and let sit for 18 to 24 hours for best flavor.

Note: Dough will be slightly sticky.

For sauce, heat oil in a heavy-duty saucepan over medium heat. Add onions and garlic and saute until translucent. Add tomatoes and half of the dried herbs and let cook for 3 or 4 minutes. Then, add burgundy. Let sauce simmer for 20 to 30 minutes. Add a small amount of water if necessary, but generally the tomatoes will provide enough liquid to keep it simmering. Puree the sauce lightly with a hand blender. It should still be slightly chunky. Correct seasonings with the rest of herbs, salt, black pepper and tomato paste. Add balsamic vinegar.

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