Ingredients
14 - " pizza
Pizza Sauce
- tomato sauce (135 g)
- salt (2 g)
- sugar (4 g)
- italian seasoning (½ teaspoon), Oregano Dried is also good. But i like the blend with rosemary
- garlic powder (¼ teaspoon)
- Blend all ingredients together and refrigerate.
Flour + Water + wait
- high gluten flour (217 g)
- vital wheat protein (22 g)
- water (155 g)
- Kneed everything together in a bowl.
- Cover and let it rest 20 mins
Finish Pizza dough
- yeast (1.2 g)
- sugar (6 g)
- salt (7 g)
- Add salt sugar and yeast to the pizza dough and mix until combined.
- wait for 20 mins
- Kneed for 5 mins. If sticky, let it rest and try again.
- Divide Dough if making a larger batch
- wait 2 - 3 days in refrigerator
Assemble Pizza
- semolina flour (1 )
- pecorino romano (1 )
- whole milk mozzarella (142 g)
- tomato sauce (142 g)
- oregano (dried) (1 )
- add baking stone or steel to oven + preheat high as possible for 1hr
- while oven is heating up let the dough warm up on the counter.
- stretch pizza out into desired size
- Add semonlina flour to pizza peel to make sure pizza dough does not stick
- add tomato sauce evenly over the pizza
- sprinkle oregano over the the sauce
- grate pecorino romano over the sauce
- Add cheese and any additional toppings
Cook Pizza
- When you pizza is ready to cook, give it a few shakes to make sure it will slide off peel easy.
- Add pizza to stone + baking steel
- cook for 4-5 mintues until the cheese starts to seperate.
- remove pizza for over and let it rest 20 mins - keep oven on
- Slice pizza and add pizza back to oven. cook for 1-2 minutes until cheese is melted again and bottom of pizza has charred alittle