Directions
- 1Whisk together 2 and 1/4 cups bread flour, 1/2 teaspoon instant yeast and 1 and 1/2 teaspoons kosher salt.
- 2Add 1 cup cold water and stir until you have a sticky dough ball.
- 3Slick with oil, cover and let rise at room temperature for 10-12 hours.
- 4Deflate the dough, place in a storage vessel and transfer to the fridge for 1 to 2 days.
- 5On baking day, remove the dough from the fridge, deflate it and transfer to a buttered and lightly oiled 10x14 inch baking pan.
- 6Cover the dough, then let rise at room temperature for 3 to 5 hours or until the dough is very light to the touch.
- 7Dimple it then transfer to a 500 degree oven and bake for 8 minutes.
- 8Remove the par-baked crust from the pan, don't wash the pan and let the crust cool upside down for 20 minutes.
- 9Return the crust to the pan, then line the perimeter with a mix of grated cheddar and mozzarella cheese.
- 10Cover the remaining surface of the crust with more grated mozzarella and top lightly with sauce and whatever other toppings you wish.
- 11Bake it at 475 for 10 minutes.
- 12Let cool briefly, then run a thin pairing knife along the edge to release the crust.
- 13Cut and serve.
Ingredients
- 2.25 cups bread flour
- 0.5 teaspoon instant yeast
- 1.5 teaspoons kosher salt
- 1 cup cold water
- 1 oil
- 1 cheddar cheese
- 1 mozzarella cheese
- 1 pizza sauce
- 1 pepperoni
- 1 red onion
- 1 red pepper
Equipment
whiskbowlspatula10x14 inch baking panparing knife
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