Directions
- 1Mix the dough (day 1)
- 2Knead the dough for 6-8 minutes
- 3Bulk ferment for 60 minutes or in fridge for up to 4 days
- 4Make the sauce (pizza day)
- 5Add 28 ounces of whole peeled tomatoes, 42 grams of butter, 2 cloves of garlic, 1/4 of onion, oregano, red pepper and a pinch of salt to a saucepan
- 6Place the saucepan over low heat for 30 minutes
- 7Remove onion and crush tomatoes. Then use an immersion blender to make the sauce smooth.
- 8Taste and adjust seasonings
- 9Preheat oven to 450 degrees
- 10Drizzle olive oil into the pan
- 11Turn the ball of dough into the pan, grease both sides and flatten the dough towards the edges
- 12Cover the pan with plastic wrap and let the dough proof for 90 minutes
- 13Prepare the toppings: shred mozzarella and cube Monterey Jack
- 14Sprinkle oregano and garlic powder on the dough
- 15Add Monterey Jack cubes and mozzarella to the dough
- 16Add tomato sauce in stripes
- 17Bake for 6 minutes, rotate after 3 minutes and bake for another 3 minutes
- 18Cut into 8 slices and serve
Ingredients
- 210 grams warm water
- 3 grams instant yeast
- 1 spoonful flour
- 300 grams bread flour
- 6 grams salt
- 1 olive oil
- 250 grams shredded low moisture mozzarella
- 250 grams cubed Monterey Jack cheese
- 1 container pizza sauce
- 28 ounces whole peeled tomatoes
- 42 grams butter
- 2 cloves garlic
- 0.25 onion
- 1 pinch oregano
- 1 pinch red pepper
- 1 pinch salt
Equipment
13x9 baking panovenknifegraterimmersion blender
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