Directions
- 1In a food processor, combine bread flour and cold butter. Pulse until butter is in small, gravel-like bits.
- 2Dissolve yeast in 90g of ice cold water and salt in another 90g of ice cold water.
- 3Add yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20–30 seconds until dough is evenly hydrated.
- 4Transfer dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.
- 5Round dough into a ball, place in a bowl, cover and ferment for 2 hours.
- 6After 2 hours, divide the dough into two equal pieces. Perform a preshape and let rest for 20 minutes.
- 7Press each dough ball flat with a pizza pan and roll out into a 12” round.
- 8Use pizza docker or fork to pierce the dough to prevent bubbles from forming during baking.
- 9Spray parchment paper with olive oil pan spray and generously sprinkle with fine grind cornmeal.
- 10Place rolled out pizza dough on parchment paper, stack on a sheet tray, and refrigerate for 4-24 hours (preferably 24 hours) to cold ferment.
- 11Scoop out half a cup of crushed tomatoes from a can.
- 12Add tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the tomatoes.
- 13Blend until herbs are broken down and everything is well combined.
- 14Mix ground pork with salt, black pepper, chili flakes, red wine vinegar, ground fennel seed, and minced garlic.
- 15Preheat the oven to 550°F (285°C) with pizza steel or upside-down sheet tray.
- 16Spread pizza sauce over dough.
- 17Distribute half of the Italian sausage in rough balls evenly on top of each pizza.
- 18Sprinkle half of the mozzarella cheese over the sausage, spreading edge to edge.
- 19Season with dried oregano, basil, and salt.
- 20Slide pizza onto preheated pizza steel or sheet tray and bake for 10 minutes.
Ingredients
- 360 g bread flour
- 40 g cold butter
- 180 g ice cold water
- 5 g yeast
- 7 g salt
- 1 28oz can crushed tomatoes
- 100 g tomato paste
- 12 g salt
- 20 g granulated sugar
- 1 g chili flakes
- 2 g dried basil
- 2 g dried oregano
- 2 g onion powder
- 2 g garlic powder
- 450 g ground pork
- 7 g salt
- 2 g black pepper
- 2 g chili flakes
- 5 g red wine vinegar
- 2 g ground fennel seed
- 5 g fresh garlic
- 450 g full-fat aged mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 pinch salt
Equipment
food processorpizza dockerrolling pinpizza peelpizza steelimmersion blender
Tips
- Dissolve yeast and salt separately in water before adding to food processor.
- Do not overmix the dough.
- Cold ferment the dough for at least 4 hours, preferably 24 hours, to develop a crisp crust.
- Use a pizza docker or fork to pierce the dough to prevent bubbles.
- Use parchment paper with cornmeal for easy transfer and crispier crust.
- Use full fat aged mozzarella for best melt and flavor.
- Season pizza toppings with dried oregano, basil and salt
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