By u/nchiker
Ingredients
Dough
- 1 6.5 oz Bread Flour
- 1 0.3 oz Water
- 2 tbsp Sugar
- 1 tsp Kosher Salt
- 1.5 tsp Yeast
- 1 tbsp Olive Oil
Sauce
- 1 can diced tomatoes (14.5 oz.)
- 1 small can tomato paste (4 oz.)
- 1 tbsp Canola or olive Oil
- 2 tsp sugar
- 0.75 tsp dried oregano (or 2 tsp fresh oregano)
- 0.33 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp dried basil (or 2 basil leaves)
Toppings
- Mozzarella
- Basil Leaves
Steps
Dough
- In mixing bowl, mix together flour, sugar, yeast.
- While mixing with flat paddle, slowly poor water into dry mixture. Your dough will get sloppy. When it does, just give it a couple minutes to recoup and continue with small amounts of water till it’s all incorporated.
- Let stand for 10 minutes+ (allows yeast to interact with water)
- Add kosher salt and olive oil. Hand knead until combined.
- Roll into a ball.
- Place in oiled bowl. Cover with plastic wrap and let sit for 12-24 hours. If 24 hours, first 12 in the fridge.
Sauce
- Blend all ingredients lightly in a blender, until uniform but still with texture. Do NOT puree.
12-24 Hours Later...
- Adjust the oven rack to the top third. Place a pizza steel on rack.
- Preheat oven to highest temperature (550° for mine) with convection/“quick cook” engaged. Let steel sit for 1 hour in oven after it’s preheated.
- minutes before putting pizza in, turn off oven, and turn on the oven broiler (makes steel even hotter.)
- Top pizza with sauce and any toppings (mozzarella and basil for a classic Margherita)
- Once pizza is prepared, launch it into the steel with a pizza peel. Let cook for 4 minutes flat, take out and bask in the glory of your better-than-delivery pizza!