Dough
// four 14" pies, rise in fridge for 24 hours
520g lukewarm water (~2.25 cups)
3.5g dry yeast (~1 tsp)
12g sugar (~1 tbsp)
17g salt (~1 tbsp)
820g bread flour (~6.25 cups)
10g olive oil (~1.5 tbsp)
Sauce
// four pies worth
12oz roma tomato sauce
6g salt (~1 tsp)
8g sugar (~2 tsp)
13g olive oil (~1 tbsp)
1 garlic clove, minced
1g dried oregano (~1 tsp)
2g red chili flakes (~1 tsp)
Cheese
// per pie
1oz shredded parmesan
5oz-7oz low-moisture, whole milk mozzarella
Cooking Tips
When making the dough, measure the ingredients by weight for best results
Put your pizza steel(recommended)/stone on the second highest oven rack before preheating
Preheat oven to its highest temperature for at least 25 minutes
Optionally add 3-5 fresh basil leaves on top of the pizza before putting it in the oven
Cook until crust is browned to your liking, this should take around 6-8 minutes
Drizzle a light layer of olive oil over the pizza before baking for extra flavor/aroma
Set the pizza on to a cooling rack when it's done baking for a crispier crust
For a little bit extra sweetness and a slight kick, drizzle with Mike's Hot Honey