This recipe was adapted from America’s Test Kitchen.
Ingredients
- Dough, mozzarella cheese, sauce, Pecorino/Romano, and EVOO
DOUGH - 2 tsp yeast
- 2 tsp granulated sugar
- 2 C high gluten flour or bread flour
- 2 C semolina flour
- 3 TBL EVOO
- 1-1/4 to 1-1/2 C ice water
- 2 tsp salt – at the very end
CHEESES - 12 oz whole milk Mozzarella. Don’t use skim or it will turn out rubbery.
- Pecorino/Romano cheese or grated Parmesan/Regiano – Use ACTUAL block of cheese, not pre-grated
SAUCE - 28 oz San Marzano tomatoes
- 1 tsp ground oregano
- 1 pkg crushed red pepper flakes
- 2 TBL granulated sugar
- 1/2 tsp salt
- 1 TBL EVOO
- 6 cloves garlic – minced
- 1 TBL tomato paste
Step by Step
- Mix yeast, sugar and 1/4 C very warm water (102-105º) and set aside.
- Prepare ice water ( 1 C cold water and 3 ice cubes)
- Mix together salt, flour and semolina in a food processor or mixing bowl
- Mix EVOO into the flour mixture
- While mixer is on low, pour in yeast mixture
- Immediately pour in the ice water – drizzle it in until the dough starts to come together – discard any extra water
- Let continue to mix for about 3 more minutes
- Cover and let dough rest for 10 minutes
- Add salt and then run on medium for 8-10 more minutes
- Finish kneading by hand on a floured surface, creating a tight ball
- Place in oiled bowl, turning to cover all sides, cover with plastic wrap and place in the refrigerator for 24-48 hours. This will allow the flavors to fully develop. It makes a big difference… really.
SAUCE - The sauce can be made the same day as the dough, or the next day. I usually do it on the same day.
- Open canned tomatoes and crush into mixing bowl
- Add oregano, red pepper flakes, sugar and salt and mix well – set aside
- Heat EVOO in a skillet and add your minced garlic
- Heat for 2 minutes, then add tomato paste
- Heat for 3 minutes, then add your crushed tomato mixture
- Simmer for 20-30 minutes or until it thickens
- Let cool, then cover and refrigerate until it is time to create your pizza
CREATING YOUR PIZZA - Pour 1/4 C EVOO onto a 1/2 sheet baking sheet and spread around
- Flour your cleaned kitchen counter
- Spread by hand to about 9×12 rectangle
- Finish with a rolling pin, and roll it out to 13×18 inches
- Fold into thirds and transfer to the baking sheet
- Work into the corners then spray with cooking oil and cover with plastic
- Place a second baking sheet on top of the dough to keep the bubbles to a minimum
- Let relax and rise for about 60 minutes
- While it rises, preheat the oven to 500º with a baking stone 2 levels above where the pizza will cook
- Remove the top pan and plastic, then reshape the pizza into the corners. The dough should be more relaxed now and should reshape easily.
- Put a layer of sauce on top of the dough, leaving a 1/2 inch border
- Sprinkle shredded Parm/Reg cheese on top of the sauce
- Sprinkle mozzarella on top of the Parm/Reg
- Add one or two optional toppings, but no more than that
- Put into the hot oven and cook for two minutes
- Turn oven down to 450º and cook for 10 more minutes
- Rotate pizza pan and cook for 10 more minutes
- Turn oven off and cook for five more minutes
- Remove from oven and let cool for 2-5 minutes
- Remove from baking sheet and place onto a cutting board
- Cut into 12 square pieces
