Serves 8
Directions
- 1Combine bread flour and whole wheat flour into the stand mixer.
- 2Add sugar and kosher salt.
- 3Mix water with fresh yeast and extra virgin olive oil.
- 4Add the water while mixing on low speed.
- 5Let it mix until nice and smooth, about 3 to 5 minutes.
- 6Give the dough a light extra need.
- 7Grease the bowl, place the dough in the bowl, and cover completely with plastic wrap.
- 8Let it sit in the fridge minimum overnight up to 24 hours.
- 9Lightly flour the dough and degas it.
- 10Divide the dough into two pieces.
- 11Preshape your dough.
- 12Dust the bottom of your proofing box with bread flour, take your dough ball, and place it in there.
- 13Cover it with a lid and let that sit at room temperature for 3 to 5 hours to proof.
- 14Blend crushed San Marzano tomatoes, extra virgin olive oil, whole garlic, sugar, and kosher salt until smooth.
- 15Mix low moisture mozzarella, full fat mozzarella, and Parmigiano Reggiano.
- 16Dust your work surface and stretch your pizza.
- 17Use flour as needed and don't let it get sticky.
- 18Put the dough on your fists and rotate the pizza dough around.
- 19Sprinkle semolina onto a pizza peel and drag the dough onto it.
- 20Preheat the oven for one hour to the hottest temperature it can get to between 500 to 550 Fahrenheit.
- 21Bake the pizza at 550 degrees Fahrenheit (287 Celsius) convection for 7 to 8 minutes.
- 22Rotate your pizza 180 degrees after 4 minutes.
- 23Broil it on high for one more minute.
- 24Immediately hit the edges with a light drizzle of the nicest extra virgin olive oil.
- 25Cut the fresh baked pizza into about eight slices.
Ingredients
- 810 grams bread flour
- 90 grams whole wheat flour
- 14 grams sugar
- 31 grams kosher salt
- 576 grams water
- 8 grams fresh yeast
- 5 grams instant yeast
- 27 grams extra virgin olive oil
- 28 ounce crushed San Marzano tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves whole garlic
- 0.5 teaspoon sugar
- 2.5 teaspoons kosher salt
- 2 cups low moisture mozzarella
- 2 cups full fat mozzarella
- 0.75 cup Parmigiano Reggiano
- bread flour
- semolina
Equipment
stand mixerfood processorbaking steelpizza peelhome ovenproofing boxbaking sheet
Tips
- The dough needs to sit in the fridge minimum overnight up to 24 hours for the flavor to develop.
- Don’t overneed it because it’s going to sit in the fridge minimum overnight up to 24 hours.
- The full fat mozzarella will give the pizza that unctuous delicious creamy mozzarella texture and flavor.
- The mix of cheeses will give you the chew from the low moisture mozzarella.
- The Parmigiano Reggiano acts like cellulose and potato starch, and it dries out the cheese mixture.
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