Directions
- 1Add 16.5 ounces of bread flour, 2 tablespoons of sugar, and 0.5 teaspoon of instant yeast to a food processor.
- 2Pulse the ingredients to combine them.
- 3Measure 1 and 1/3 cups of ice water.
- 4Slowly drizzle the ice water into the food processor while it runs until the dough comes together and no dry clumps remain.
- 5Give the dough a break for 10 minutes.
- 6Add 2 teaspoons of kosher salt and 1 tablespoon of vegetable oil to the dough in the food processor.
- 7Knead the dough in the food processor for 60 seconds.
- 8Lightly oil your countertop and knead the dough by hand for a minute or two until it becomes silky and smooth.
- 9Roll the dough into a ball.
- 10Lightly oil a bowl, ensuring it's well-greased, and drop the dough inside.
- 11Wrap the bowl tightly in plastic wrap and place it in the fridge for 24 hours for a slow cold proof.
- 12After 24 hours, turn out the dough and split it in half.
- 13Roll each half into a ball and place them on an oiled cookie sheet.
- 14Cover the dough balls loosely with plastic wrap.
- 15In a food processor, combine a 28-ounce can of San Marzano tomatoes with half of its liquid, 1 teaspoon of kosher salt, dried oregano, and 2 crushed garlic cloves.
- 16Process the ingredients in the food processor until the sauce is desired consistency.
- 17Transfer the sauce to a pot and let it simmer for about 30 minutes to let the flavors meld.
- 18Place your pizza stone on the top rack of your oven and your pizza steel on the bottom rack, ensuring the racks are right on top of each other to create an oven within an oven.
- 19Preheat the oven at 550°F (287°C) for 40 minutes.
- 20On a well-floured surface, turn out the dough which has rested for at least an hour.
- 21Keep flouring the dough and slowly pat it out, forming it into a pizza pie, leaving about a 1-inch crust on the outside.
- 22Pick up the dough and use your knuckles while rotating it to stretch it out slowly into about a 14-inch round.
- 23Liberally dust a pizza peel with semolina flour and place the dough on top.
- 24Make final adjustments to the dough on the peel and add the sauce using a ladle.
- 25Top the pizza with about a quarter pound of shredded full-fat, low-moisture mozzarella cheese.
- 26Slide the pizza into the preheated oven using the pizza peel, giving it a good little shake to transfer it.
- 27Close the oven and bake for about 12 minutes.
- 28Remove the pizza from the oven.
- 29Slice the pizza into 6 (or 4, or 8) pieces.
- 30Ideally, wait about 5 minutes for the pizza to cool down before digging in.
Ingredients
- 16.5 ounces bread flour
- 2 tablespoons sugar
- 0.5 teaspoon instant yeast
- 1.33 cups ice water
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 28 ounces San Marzano tomatoes
- 1 teaspoon dried oregano
- 2 crushed garlic cloves
- 0.25 pound shredded full-fat low-moisture mozzarella cheese
- semolina flour
Equipment
food processorbowlplastic wrapcookie sheetpizza stonepizza steelovenpizza peelpizza cutter
Tips
- Leave about a 1-inch crust on the outside when forming the pizza pie.
- Use your knuckles while rotating the dough to stretch it out slowly.
- Let the pizza cool down for about 5 minutes after baking to prevent burning your mouth.
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