332 grams flour 216 grams water 10 grams salt 6 grams dry active yeast 1 teaspoon honey
1 can Pastene kitchen-ready crushed tomatoes 2 tablespoons oregano 1 tablespoon sugar
2 tablespoons olive oil 2 pinches of salt 1 teaspoon chili flakes 1 teaspoon garlic powder
Mix dried active yeast, honey, and cold water in a bowl. Stir gently until all the yeast and honey have dissolved into the water. We slowly mix flour and salt. Scrape the dough onto a clean worktop when the bowl is dry and the dough is sticky and clumpy.
Knead for 10 minutes to absorb all the water. A dough scraper is useful for removing counter residue. Once the dough is smooth, cup your hands and swirl it in a circle on the counter to make a tight ball. Cover it with the mixing bowl and let it sit for 30 minutes.
The dough will soften after 30 minutes. Half the dough (300 grams each). Place two tight dough balls in two lightly greased containers with lids.
Remember that dough balls double in size when choosing containers. Glass snap-lid containers are tougher than plastic and don't leave off-tastes.
Refrigerate dough balls overnight. Slow fermentation improves pizza flavour and digestion. After refrigerating the dough balls, mix the sauce ingredients in a jar and refrigerate. We want to let the tomato acids break down the spice oils and combine our pizza sauce.
Next day, remove the dough balls from the fridge and let them sit on the counter for 4 hours. Cube and mix the pizza cheeses as the dough warms. Shredded mozzarella browns and burns before the crust is finished. To prevent burning in the oven, refrigerate the mixed cheeses.
Bake these bad boys! Pre-heat your oven to 500°F. Add 2 tablespoons of olive oil to your pizza pan and rub it all over. The pan's oil fries the dough's bottom creating that famed crispy crust.
Place the pizza dough in the pan with oil-covered fingertips and gently press from the center out to extend it to all corners. We cover the pan with a clean cloth and let it rest for 20 minutes since the dough will pull back. After softening, we stretch the dough to reach every corner and edge of the pan.
Dress this dog! Pepperoni should cover the pizza up to the pan. We cover the pizza with cheese. Make sure your cheese hits the pan's sides for a very crispy edge. We apply sauce in three equal rows.
Bake the pizza for 12–15 minutes until the cheese browns and the edges deepen. Take your pizza out and slide it out with a sharp knife. Enjoy your slices!