Makes: Serves 4
Prep Time: 30 mins plus overnight proofing
Cook time: 7-10 mins
Things you need:
Pizza Dough
420g Bread flour
2.2g Yeast fast acting
6g Sugar
12g Salt
246g Water
Pizza Sauce
Can of crushed tomatoes or whole ones (good quality italian)
12g Sugar
5g Salt or to taste
3g Oregano dried
Cheese
250-400g Part skimmed low moisture mozzarella grated
50g Pecorino grated
Steps
Mix all the pizza sauce ingredients together and blend in the can as per the video. Adjust seasoning to taste and set aside. Do this 1-3 hours before you're ready to shape your pizzas.
Combine the water in the bowl of a stand mixer with the yeast, salt, sugar and flour then mix for 1-2 mins and let this rest covered for 20 mins. Then mix on medium for 5-7 mins and add 1-2 tbsp of Extra Virgin Olive Oil while its mixing. Cover and let the dough double or triple in size. 1-2 hours.
Degas the dough and divide into 2 balls. Mine were 344g each. Once shaped into balls put into oiled containers and cold proof in the fridge for 1-3 days. If you don't want to do this step then leave it out on the counter (covered) for 3 hrs.
After the dough has proofed in the fridge or counter then shape and stretch as per the video.
Top with cheese as per video or toppings of your choice.
Bake in a preheated oven set to 550 F - 290 C for 7-10 mins or a little less depending on how cripsy you like it. (It helps if you use a pizza steel and preheat it for 1hr first. You want it near the top of the oven about 10 inches away from the elements)
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