150g King Arthur All Purpose Flour, 99g warm tap water, 1 tbsp extra virgin olive oil, 3/4 tbsp honey, 1/8 tsp yeast, 1/4 tsp salt. Combine water, yeast, olive oil, and honey. Pour in flour. Stir with a strong spoon for about 30 seconds. Add salt. Stir until dough ball starts to stick to the sides of the bowl moderately. Rest for 30 minutes then stretch and fold. Let it rest for another 30 minutes, stretch and fold, then immediately form into a tight dough ball. Cover for one hour.
Sauce is Contadina San Marzano Style tomatoes whole blended with 1/2 tsp of salt.
Fresh mozzarella, provolone, parmesan cheeses.
Stretch dough and place on a floured peel. Apply in this order: parmesan, provolone, mozzarella, dabs of sauce, pepperoni. 550°F oven with stone on top rack. Stone should be preheated at least 45 minutes. Launch and bake for 8 minutes flipping 180° halfway through. Pull and let it rest on a cooling rack for 4 minutes. During it’s cooldown, grate parmesan reggiano over the pie and apply fresh basil. Cheers!
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150g King Arthur All Purpose Flour, 99g warm tap water, 1 tbsp extra virgin olive oil, 3/4 tbsp honey, 1/8 tsp yeast, 1/4 tsp salt. Combine water, yeast, olive oil, and honey. Pour in flour. Stir with a strong spoon for about 30 seconds. Add salt. Stir until dough ball starts to stick to the sides of the bowl moderately. Rest for 30 minutes then stretch and fold. Let it rest for another 30 minutes, stretch and fold, then immediately form into a tight dough ball. Cover for one hour.
Sauce is Contadina San Marzano Style tomatoes whole blended with 1/2 tsp of salt.
Fresh mozzarella, provolone, parmesan cheeses.
Stretch dough and place on a floured peel. Apply in this order: parmesan, provolone, mozzarella, dabs of sauce, pepperoni. 550°F oven with stone on top rack. Stone should be preheated at least 45 minutes. Launch and bake for 8 minutes flipping 180° halfway through. Pull and let it rest on a cooling rack for 4 minutes. During it’s cooldown, grate parmesan reggiano over the pie and apply fresh basil. Cheers!
So total fermentation time is less than 3 hours??
Damn that crust looks legit.
this looks fantastic 👌
This looks absolutely delicious!