3 tablespoons granulated sugar
1 teaspoon active dry yeast
16 ounces (2 cups) room temperature bottled water
13 ounces (2¾ cups) bread flour
12 ounces (2⅔ cups) high-gluten flour
2 teaspoons salt
3 tablespoons vegetable oil
1 cup cornmeal for stretching the dough

1 cup canned crushed tomatoes
2 cups tomato puree
4 teaspoons granulated sugar
1 teaspoon vegetable oil
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
⅛ teaspoon ground cayenne pepper

6 cups shredded mozzarella-provolone cheese blend (or combine 4 cups shredded mozzarella with 2 cups shredded provolone)

½ cup (1 stick) margarine
¼ teaspoon dried parsley (slightly crushed)
⅓ cup grated Parmesan cheese
¼ teaspoon garlic powder
⅛ teaspoon salt

Cooking method

1-Dissolve the sugar and yeast in the water.

2-Combine the flours and salt in a stand mixer using a paddle, or by hand.

3-When yeast solution begins to foam, pour it into the flour along with the oil. Use a dough hook to mix until all of the ingredients come together, or mix by hand. Knead with a dough hook or by hand for 5 minutes. Place the dough in a plastic bag and then in your refrigerator for 2 days.

4-Make the sauce by pureeing the crushed tomatoes in a blender until smooth, then combine all of the ingredients in a small saucepan over medium heat. When the mixture begins to bubble, reduce the heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove the sauce from the heat and cool, then chill it in a covered container until you make your pizza.

5-When you are ready to make the pizza, preheat a convection oven to 450 degrees F (or conventional oven to 475 degrees F).

6-Divide the dough in half. Form half of the dough into a dough ball on a well-floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough using your hands until you have stretched it enough to fit on a 14-inch pizza screen. Lay the dough on the screen and stretch it to the edge of the screen, forming a perfect circle.

7-Spoon a thin layer of sauce over the pizza dough, leaving about a 1-inch margin at the edge.

8-Sprinkle about 3 cups of the shredded cheese blend over the sauce. Don’t worry if some falls onto the edge of the dough.

9-Bake the pizza for 8 to 9 minutes or until the cheese and crust begin to brown.

10-While the pizza bakes, make the garlic oil spread by melting the margarine in a microwave oven or in a small saucepan over low heat. Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. Remove the melted margarine from the heat and add the Parmesan cheese, parsley, garlic powder, and salt.

11-When the pizza is done, remove it from the oven and brush the crust with garlic oil spread. Use a pizza wheel to cut the pizza into 8 slices. Repeat the process for the second large pizza.

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