DOUGH RECIPE
- 245g or 1c warm water (86F/30C)
- 20g or 1.5tbsp olive oil
- 4g or 1 rounded tsp instant yeast
- 7g or 1 1/2tsp sugar
- 375g or 2 2/3c AP flour (11.7% protein)
- 9g or 1 1/2tsp salt
Into bowl of stand mixer with dough hook, measure water, olive oil, yeast, sugar, sugar, salt. Mix on low 3 min. Increase speed to med-high & continue mixing 4 more min until dough clears sides of bowl. Transfer dough to oiled bowl & let proof covered at room temp, 45 mins. Do 4-5 stretch & folds and 5-6 slap & folds shown @2:12. Cover, refrigerate to ferment, 6-24 hrs.
ALTERNATE DOUGH MIXING
If you don't have a stand mixer, mix ingredients in food processor for 5sec -OR- using a spoon to combine followed by a wet hand. Proof covered at room temp, 30 minutes. Complete 1 set of 4-5 stretch & folds + 5-6 slap & folds shown @2:46. Allow to sit covered at room temp for another 15 minutes then complete another set of stretch & folds + slap & folds. Cover, refrigerate 6-24 hrs.
PIZZA ROSSA
- 1/4c ish of olive oil
- 28oz can crushed tomatoes (about 800g)
- 7g or 1 1/4tsp salt
- Chili oil (1tbsp Calabrian chili's + approx 4tbsp olive oil, mixed)
Place dough onto floured surface & roll away from you. Place on parchment lined & floured sheet tray, cover & proof at room temp, 90 min. Place dough + parchment on pizza peel (or back of baking tray). Drizzle with approx 1/4c oil. Press &dimple out dough with fingertips as shown @3:40.
For the sauce, mix crushed tomatoes and salt and spoon generously over dough. Load dough into preheated 550F/287C on preheated pizza stone/steel (sheet tray works too - just watch for burning on the bottom). Bake 14-18mins. Drizzle with chili oil.
PAN PIZZA
- Olive oil (10g/ 3/4tbsp for sauce + 4-5 glugs for pan)
- 400g or 2c crushed tomato (about 1/2 28oz can)
- 25g or 1tbsp tomato paste
- 3g or 1/2tsp salt
- 5g or 1 1/4tsp sugar
- 1/4 tsp oregano
- 1/4 tsp basil
- clove garlic, minced
- Full fat mozzarella, shredded
- Toppings
Oil a well-seasoned 12" cast-iron skillet (4-5 plugs oil). Flip dough into skillet. Push dough to fill pan. Cover and let rise on counter for 90min.
For the sauce, mix 3/4 of crushed toms, tomato paste, salt, sugar, oregano & basil with immersion blender until smooth. Stir in remaining crushed tomatoes. Heat 10g olive oil in sauté pan over med high, add garlic & cook until starting to take color. Add sauce, lower heat to med & simmer for 15min to reduce.
Spread about 1/3c of sauce onto dough, sprinkle with shredded mozzarella, and your fav toppings. For me it's pepperoni, pepperoncini, fresh mozz, & parm. Bake in preheated 550F/287C oven, 18-20min. Transfer to stovetop burner for 2-3more min to finish browning bottom if needed.
HAND STRETCHED (New York/Neapolitan)
- 28oz can nice crushed tomatoes (about 800g)
- 7g or 1 1/4tsp salt
- Full fat mozzarella, shredded
- Fresh basil
- Whole milk fresh mozzarella
- Olive oil
- Flakey salt
For the sauce, puree tomatoes and salt.
Flip dough onto floured surface & divide into 2 320g pieces. Preshape as shown @9:44. Place shaped balls onto floured tray, cover & proof at room temp, 90 min.
Lightly flour dough ball & work surface, then use fingers to press dough out into a 7-8" circle with raised edge. Stretch dough further as shown @10:14. Dust pizza peel (or sheet tray) with semolina flour, then place dough onto peel.
Spread about 3 spoonfuls of sauce, leaving a small border for the crust. Lightly sprinkle with shredded mozz. Add basil & fresh mozz. Drizzle with olive oil and sprinkle with flakey salt.
Bake in 550F/287C oven on preheated stone/steel for 7-8min. You can also use baking sheet, but again watch bottom for burning with sheet.