PIZZA DOUGH

For the Dough

Recipe adapted from King Arthur.

In a large mixing bowl, combine bread flour with instant yeast, using a whisk to evenly incorporate the yeast.

Once the yeast is evenly dispersed, slowly add water to the bowl and mix using a wooden spoon or rubber spatula. Add kosher salt and mix again, ensuring everything is incorporated.

Choose your preferred kneading method:

By hand: Knead for 10-15 minutes until the dough passes the windowpane test.

Stand mixer: Use the dough hook attachment on medium speed for 5-7 minutes.

Slap and fold method: Slap the dough on the counter, stretch, fold, and repeat for 10-15 minutes.

For the Dough (continued)

Place the kneaded dough in an oiled bowl, cover it with plastic wrap, and let it rest at room temperature for 2 hours. For better flavor, refrigerate the dough for 3-5 days (cold ferment).

For the Assembly and Baking

After fermentation, divide the dough into 6 equal pieces using a bench scraper or knife. Shape each piece into a ball by rolling it in your hands, then place the dough balls on a floured baking sheet or proofing container. Cover and let them proof for 1-2 hours, depending on the dough's temperature. (1 hr for fresh dough, up to 2 hrs for cold dough).

Flour your work surface and gently stretch one dough ball into a 12 inch circle, leaving a small rim for the crust. Transfer the shaped dough onto a floured pizza peel.

Add a thin layer of pureed San Marzano tomatoes and top sparingly with fresh mozzarella. (I recommend freezing before shredding).

Transfer your pizza to the Ooni pizza oven or similar pizza oven and bake at 500° C for 60-90 seconds, turning it halfway through for even cooking.

Once out of the oven, top the pizza with fresh torn basil and enjoy. Slice and serve immediately.

For the Dough

In a large mixing bowl, combine bread flour and instant yeast. Whisk to disperse. Add water and olive oil. Mix until combined, then add kosher salt. Continue mixing until no dry spots remain.

Use the 'fold-over' technique to develop gluten. Technique: Lift and fold the dough, rotate 90°, and repeat for a total of 4 folds. Cover with plastic wrap and let the dough rest for 20 minutes between folds.

Once folded, place the dough in an oiled container in the fridge overnight to develop flavor.

Once rested overnight, generously oil a 10-inch cast iron skillet. Transfer the dough into the skillet, flipping it once to coat it in oil. Press the dough out to the edges of the skillet. Cover with the plastic wrap and let it proof for 1.5 hours.

For the Assembly

Preheat your oven with a pizza stone to 285° C for at least an hour, or set your Ooni pizza oven to 285° C.

Top the dough with a generous amount of San Marzano tomato sauce, spreading it to the edges. Add shredded low-moisture mozzarella, pepperoni, and optional parmesan.

Bake in the oven for 10-15 minutes, rotating halfway through. Once the pizza is golden and bubbling, let it rest for 10 minutes before slicing and serving.

For the Dough (choose kneading method)

In a Food Processor: Combine bread flour, sugar, instant yeast. Pulse a few times to combine. While the processor is running, slowly stream in ice water until a dough forms. Let it rest for 15 minutes. Add kosher salt and olive oil to the dough. Process for 60-90 seconds until the dough becomes smooth and supple, and silky.

In a Stand Mixer: Combine your dry ingredients (flour, yeast, salt, sugar) in the bowl of the mixer. With the dough hook attached, gradually water and olive oil. Then, knead on medium speed for 5-7 minutes until the dough is smooth and elastic. Check for gluten development using the windowpane test.

For the Dough (continued)

Transfer the dough to a lightly oiled container, cover with plastic wrap, and refrigerate overnight for better flavor and texture.

For the Assembly

After 12 hours, divide the dough into 2 equal pieces and shape into tight balls. Place them on a floured rimmed baking sheet or in a proofing container, and proof for 2 hours at room temperature.

Preheat your oven to 375° C. Roll or stretch dough ball into a 14-16 inch circle, leaving the crust slightly thicker. Transfer to floured pizza peel. Top with cooked tomato sauce, garlic, basil, and shredded mozzarella.

Bake in oven or Ooni for 5-7 minutes, rotating frequently. Once the crust is golden and the cheese has browned, remove from the oven. Let it rest for 5 minutes before slicing.