Pizza

Tags: dinner
Yields: 2 pies

Ingredients

  • 470g bread flour

  • 25g sugar

  • 1.5g instant yeast

  • 285g ice water

  • 9g kosher salt

  • 13.5g olive oil

  • 4 cloves garlic, roughly chopped

  • Red pepper flakes

  • 28oz can San Marzano tomatoes

  • Onion powder

  • Dried oregano

  • Corn meal

  • 12-16oz Low-moisture mozzerella cheese, grated

Directions

  • The night before, prepare the dough. In a food processor, mix together bread flour, sugar, and yeast. Slowly stream in ice water until it forms a rough ball of dough. Let rest for 15 minutes.

  • Add 9g kosher salt and 13.5g olive oil. Process for 90 seconds or until a soft and smooth dough forms.

  • Knead on a lightly oiled surface until it cohesively comes together. Proof in a greased, covered container in the fridge overnight.

  • Divide dough in half and form into balls. Let rest covered on a floured baking sheets for 2 hours.

  • About halfway through the resting time, preheat the oven to the maximum temperature with a pizza stone in the top third rack. Allow the stone to heat up for at least 1 hour.

  • Heat olive oil to a medium saucepan over medium heat. Sauté garlic for 1-2 minutes. Add red pepper and sauté another 15-20 seconds.

  • Add the whole can of tomatoes. Stir and lightly break up the tomatoes. Add onion powder, dried oregano, and kosher salt. Simmer for 30-45 minutes.

  • Purée the sauce in a blender until smooth.

  • Prepare the toppings. For eggplant/mushroom, Slice the vegatables about 1/4” thick. Heat olive oil in a pan over medium. Add eggplant and salt to taste. Sauté on both sides and remove to cool. Then, add mushrooms and salt. Sauté until most of the moisture is removed.

  • Carefully shape one ball of dough into a 12”-14” pie with a thin crust.

  • Generously dust a pizza peel with cornmeal. Carefully move the dough onto the peel. Working quickly to prevent sticking, ladel on about half the sauce and spread to about 1/2” from the edge. Cover with half the cheese, 6-8oz. Add toppings.

  • Lightly shake the peel to check for sticking. Lift the pizza and add cornmeal if it sticks anywhere. Slide the pizza onto the peel and bake 7-9 minutes and cool on a wire rack.

Adapted from: