- Joshua Weissman
- 2 days ago
- 3 min read
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Servings: 4 pizzas
Prep Time: 30 minutes
Active Time: 1 hour + overnight
Pizza Dough Proofing Box: https://amzn.to/4i9RNV2
Ingredients:
Dough:
810g bread flour, plus more for dusting
90g whole wheat flour, freshly milled
14g sugar
31g kosher salt
576g water, about 75°F (24°C)
8g fresh yeast or 5g instant yeast
27g olive oil
Sauce:
28 oz (794g) can crushed tomatoes
2 Tbsp (30mL) extra virgin olive oil
3 cloves garlic
½ tsp (3g) sugar
2.5 tsp (13g) kosher salt
Cheese:
2 cups (200g) aged whole milk mozzarella, freshly grated
2 cups (200g) part skim mozzarella, freshly grated
¾ cup (75g) parmigiano reggiano, freshly grated
Assembly/Baking:
1 dough ball
Sauce
Cheese
Directions:
Dough:
In a large bowl, combine the bread flour, whole wheat flour, sugar, and salt. Mix by hand until thoroughly combined. In a separate bowl or container, whisk together the water and yeast. Once yeast dissolves, stir in olive oil. Pour your wet mixture into your dry mixture and mix by hand until you get a shaggy dough. Knead the dough until smooth, about 3-5 minutes. Shape into a ball.
Lightly grease a large bowl, add your dough, and cover tightly with plastic wrap. Place in the fridge overnight or up to 24 hours.
Divide your dough into 2 even pieces (about 760g each) for a 19” sized pie or into 4 even pieces (about 400g each) for a 14-16” pie. Shape each piece into a ball. Click here (3:30 in this video) to see how that’s done. Place your dough balls in a proofing box or baking sheet that’s been lightly dusted with flour. Wrap with greased plastic wrap. At this stage you can place them back in the fridge to cold ferment until needed (which can even be the next day) or you can leave them out at room temperature to proof for about 3.5 hours if you plan to bake the same day.
Sauce:
Combine all the ingredients in a blender or food processor. Blend until completely smooth. Adjust salt levels if needed. You can also use a hand blender if you don’t have a regular blender or food processor.
Cheese:
In a small bowl, combine all the cheese and toss together until thoroughly combined.
Assembly/Baking:
To the middle rack of your oven, add a pizza/baking stone or baking steel that will accommodate the size of your pizza. Preheat your oven to 550°F (288°C) convection for 1 hour.
Take a finished dough ball and dust both sides of the ball with flour. Using your fist push dough in the center creating a crater working your way out towards the edges to create about a ⅓ inch border around the crater. Using your fingers, begin to press out towards that border gently stretching the pizza out to lengthen the size of your round, being careful not to tear the pizza.
Once it’s about 6-8 inches wide in diameter, drape the pizza over your fists and let gravity pull the pizza down. Work the dough around your fist, making sure to allow the pizza to stretch from gravity all the way around the edges of the pizza to evenly widen it.
Once you’ve made it around the whole dough 1-2x with your fists, place it back down on your work surface and stretch on the table, again dusting with flour as needed. Repeat this until your dough is 14-19” depending on the size of your dough ball. If you want to see how I did this click here (6:38 in this video). Before topping your dough make sure the underside of your pizza is thoroughly floured, and carefully slide it onto a large pizza peel or cutting board.
Add about ½-¾ cup of your sauce to your dough, depending on its size. Using a ladle, evenly spread the sauce around the dough. Top with a generous layer of your cheese mixture.
Carefully launch your pizza into your preheated oven. Bake for 7 minutes, rotating the pizza 180° at the 4 minute mark, then broil on high for 1 minute. The cheese should be melted and the crust should have some nice char. The underside of your crust should be crispy and charred as well. Cool slightly on a wire rack for 30 seconds. Serve and enjoy.
