I love pizza! I mean it. I could eat it every week for the rest of my life. Probably multiple times a week. My fav is thin crust and this recipe achieves this time and time again. Give it a go. Check the OG recipe here.
PIZZA DOUGH RECIPE
Dough ingredients (makes 4x12inch pizzas):
725g Bread Flour
25g Yellow Cornmeal
60g Olive Oil
370g Water, room temperature
4g Instant Yeast
10g Sugar
10g Salt
Day 1: Make the Dough
STEP 1 In a large food processor, process the flour, cornmeal, and then stream in the water and olive oil until the dough forms into a mass and begins to ride the blade around the food processor. Count to 30 and stop. Rest for 20 minutes.
STEP 2: Free the dough from the blade, add the yeast, and process for another 30 seconds. Rest for 30 minutes.
STEP 3 : Add salt and sugar, process for another 30 seconds, and remove from the bowl.
STEP 4 : Divide into four equal portions of about 295 grams each. Tuck the corners in at the bottom of the dough and use the side of your hands to pinch the dough closed.nd sugar, process for another 30 seconds, and remove from the bowl.
STEP 5 : Dip your fingertips in olive oil, coat the outside of the balls, and place each into a glass pyrex container with the lid on tightly. Let sit for 30 minutes at room temperature and refrigerate overnight, but preferably 2-4 days. The slow cold ferment helps develop flavor and an ideal texture, but I encourage you to dry the dough at various fermentation periods to decide what you like or how long you’re willing to wait for it.
Day 3: Roll, Dock and Cure The Dough
STEP 1: The day before you wish to make pizza, remove one or all the dough balls (or save some for the next day), let it rest at room temperature for 1-2 hours. Hit the counter with some flour and then allow the ball to fall onto the flour. Sprinkle some more flour on top and begin to flatten it while rotating it in your hands. Then, with a rolling pin, begin rolling the dough starting at the center and rolling out and then rotating the dough and repeating to form a nice large, thin circle. How thin you go is up to you. Some like it paper-thin, I like it with a little bit of meat left on the bone. Then, if you have a circular pizza tray, place it on top and trim the excess so it fits the tray. Then dock the entire pie with a fork so it doesn’t puff. Then, place parchment paper on the pizza tray and place the docked side of the dough face down on the parchment. Place another piece of parchment on top and place the flattened dough in the fridge to “cure” or dry out overnight to ensure maximum crisp.
Day 4: Bake Pizza
STEP 1: Preheat the oven to 500°F. Place a pizza steel or stone on the top rack and allow it to preheat for at least 1 hour.
STEP 2: Once the steel is preheated, remove all the toppings and the cured dough from the fridge.
STEP 3: On a pizza peel, sprinkle some cornmeal and place the dry side of the down on the cornmeal so the docked side faces up. Then add about a 1/3 cup of tomato sauce, swirl it around all the way to the edge, evenly covering the pizza. Sprinkle some pecorino Romano on the sauce, followed by about 6 oz of the cheese spread across the top. Then take the pepperoni and start with one placed in the middle, then snuggle pepperoni around the center piece, and repeat until the pepperoni goes all the way to the edge of the cheese. Then sprinkle some of the chopped-up cherry peppers on top.
STEP 4: Slide onto the pizza steel and cook for about 10-12 minutes, rotating halfway through, until the edges of the dough and golden brown and crisp, and the cheese is bubbling and caramelizing around the edges. The pizza should be stiff. Remove from the oven, place on a wire rack to cool for a minute before sliding onto the pizza tray to cut.
STEP 5: This pizza is cut into a square, so the first step is to cut the pizza down the middle, then cut eat half into 4 long strips. Then rotate 90 degrees and repeat the same cuts. The result should be a circular pie, cut into squares. Then finish with a drizzle across the top of the cherry pepper ranch. Then enjoy what I think is the best pizza on Earth. Do you agree?
SAUCE RECIPE
1 24 oz Can of Crushed Bianco DiNapoli Tomatoes (Blue Can)
3 Garlic Cloves, Smashed
1 Spring of Fresh Basil
2-3 Tbsps, Extra VirginOlive Oil
Salt
STEP 1: In a pot or saucier on medium high heat, add enough olive oil to coat the bottom of the pan, and then add in the smashed garlic and basil. Allow the garlic to brown and the basil to infuse into the oil. Once the basil is fried, remove it and then add in the crushed tomatoes and cook for 20 minutes to allow the flavors to come together. Season with salt. It should be nice and thick but not over-reduced. Then remove from the heat and allow to cool before making pizza.
Cherry Pepper Ranch:
1/4 Cup, Cherry Pepper, Plus 1 Tablespoon of Liquid
1/2 Cup, Sour Cream
1/2 Cup Mayo
1 Tsp Dried Parsley
1 Tsp Dried Dill
1 Tsp of Dehydrated Onion
1 Tsp of Dehydrated Garlic
1 Tsp of MSG
Salt
In a blender add the ingredients: Run the blender until a thick, smooth ranch forms, then add to a squeeze bottle and allow it to set in the fridge until ready to use.