From their pan pizza to their “classic” pepperoni, we’re going to cause a real domino effect.
INGREDIENTS:
Dough:
3.75 cups (570g) 00 tipo flour
1/4 teaspoon (1g) diastatic malt powder, optional
1.5 tablespoons (19g) sugar
2 teaspoons (12g) fine sea salt
1.5 cups (370g) water, 95F
2 1/4 teaspoons (8g) instant yeast
1/4 cup (44g) fine semolina for dusting
Pizza Sauce:
2 tablespoons (22g) extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 teaspoon (3g) red pepper flakes
28 oz (793g) can crush San Marzano tomatoes
Generous pinch of granulated sugar
1 teaspoon (1g) dried thyme
1 teaspoon (>1g) dried oregano
2 tablespoons (28g) unsalted butter
Salt and pepper to taste
Crust Brush (pre-bake):
2 tablespoons (22g) extra virgin olive oil
Crust Brush (post-bake):
1/4 cup salted (56g) salted butter
1/2 teaspoon (2g) garlic powder
1/4 teaspoon (1g) onion powder
¼ teaspoon (1g) MSG
3 cloves garlic, grated
Pinch of flaky salt
Toppings:
2 cups (240g) mozzarella, fresh grated
2 cups (210g) Monterey Jack cheese, grated
1/2 cup (35g) finely grated parmigiana Reggiano
1/2 lb (227g) pepperoni, ¼” slices
1 pineapple *optional for the haters*
INSTRUCTIONS:
Dough:
In a large bowl, add flour, malt powder, sugar, and salt; mix to combine. In a separate container, add water and yeast; whisk to dissolve.
Add yeast mixture to dry ingredients and mix by hand until a rough dough forms. Knead by hand for 5 minutes or until smooth and form into a light ball. Place in a greased bowl, cover with plastic wrap, and place in the fridge to rise overnight.
Remove the plastic wrap and punch down your dough. Divide into 3 even pieces (325g), roll them into balls, and place on a baking sheet dusted with semolina. Cover with plastic wrap and proof at room temperature for 2 – 3 hours.
Pizza Sauce:
In a medium saucepot, add olive oil and heat over medium; once it starts to heat up, add garlic and cook for 1 minute or until fragrant. Then, add red pepper flakes, and toast for 30 seconds or until fragrant.
Add tomatoes and a pinch of sugar, and season to taste with salt and pepper. Add thyme and oregano; bring to a simmer over medium heat and reduce for 8 minutes or until thickened.
Pour the sauce into a bowl and season with salt to taste. Add butter, and stir until melted and emulsified.
Crust Brush (post-bake):
In a small saucepan, add butter, garlic powder, onion powder, and MSG. Heat over medium, and once melted, cut off the heat and add garlic and a pinch of flaky salt.
Toppings:
In a medium bowl, add Mozzarella cheese, Monterey Jack cheese, and Parmigiano Reggiano; mix until well combined.
Assembly:
Heat pizza oven to 700 – 750F.
Grab a piece of your dough, place it on a floured work surface, and with your knuckles, begin to punch down a thin layer in the center working your way out to create a crust.
Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 10” to 12” without tearing the dough.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working to the edge until it gets evenly spread out.
Generously sprinkle your cheese mixture on top and brush the edges with extra virgin olive oil. Add on your pepperoni and bake for 25 – 30 seconds; rotate to the other side, and cook for another 25 – 30 seconds.
Pull your pizza out and immediately brush your pizza with your garlic butter.
Pan Method:
Preheat oven to a maximum temperature of about 500F.
Generously grease a 12” cast iron skillet with extra virgin olive oil, about 3 tbsp. Grab a piece of dough, shape it into a light ball, and place it in the center of the skillet. Press and stretch as close to the edges as possible without tearing.
Wrap it with plastic wrap and let it rest for 10 minutes; remove the plastic and stretch it once more. Finally, cover it with plastic wrap and let it be proof for 2 – 3 hours at room temperature.
Gently punch down the center, and add sauce and cheese generously. Drizzle some olive oil, add pepper and bake for 15 – 20 minutes or until the cheese is melted and brown.
Remove from the oven and brush the crust with garlic butter. Optionally add thinly sliced chives, fresh grated Parmigiano Reggiano cheese, and a drizzle of olive oil.
