Makes 2 Medium Pizzas (about 14" each)
Your guests won’t believe you made it and that’s okay. Tell them if you wish, but be aware, you’ll never be allowed to order another pizza again!
The ingredients couldn’t be more simple. Opt for high-quality, minimally processed Italian chopped tomatoes. Canned or boxed tomatoes are picked at the peak of ripeness before packing - guaranteeing the best quality anytime of the year.
DOUGH:
12 oz water, cool
1/4 oz active dry yeast
16 oz bread flour
1 Tbsp wheat gluten (optional)
1/2 oz salt
1 Tbsp olive oil
SAUCE: 12 oz chopped tomatoes (good quality canned or boxed) 1 garlic clove 1/4 tsp Italian herb seasoning 1 Tbsp olive oil
TOPPING: 12 oz low moisture, whole milk cheese, shredded Black Pepper Olive Oil Fresh Basil or Parsley
DAY 1: Dissolve yeast into cool water. Stir in flour, gluten powder, salt, and oil until forms a shaggy mass. Rest for 3 minutes to allow flour to hydrate before kneading. Knead in bowl or electric mixer fitted with dough hook for about 9 minutes, until smooth and elastic (dough will be pretty tacky & sticky). Place dough in an oiled bowl. Cover bowl with plastic wrap. Place bowl in the refrigerator for a minimum of 12 hours (up to 24 hrs). Dough will double in size. The long fermentation process will develop flavor in the dough.
DAY 2: Take dough out of refrigerator and set aside for about 20 minutes. Place oven rack in the lowest position with a pizza stone. Preheat oven to 500F degrees. For the sauce, mix the tomatoes, garlic, herbs, and oil together. Set aside. Turn dough out of bowl onto a well-floured surface. Cut in half. Shape dough into 2-rounds. Gently stretch 1 round of dough into a 14” round. Place dough onto a cornmealed pizza peal. Top with 1/2 the sauce and cheese. Sprinkle black pepper and lightly drizzle with olive oil. Transfer pizza onto the stone in the oven. Bake for 8 - 12 minutes to desired doneness. Repeat for the other round of dough to make two pizzas. Cool pizza slightly before slicing and serving. Top with fresh basil or parsley. Enjoy!
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