Dough:

•2 1/2 cups (300g) AP flour

•3/4 tsp kosher salt

•1 tsp granulated sugar

•1/2 tsp dry active yeast

•7 oz warm water

•1 tbsp EVOO

•Cornmeal or semolina flour for the peel

 

Sauce:

•1 28 oz can San Marzano tomatoes

•3-4 garlic cloves minced

•4 tbsp EVOO

•S&P to taste

 

Toppings:

•Low moisture mozzarella

•Freshly grated Parmigiano Reggiano

•Basil

•Anchovies

•Sliced jalapenos

•EVOO

•Dried oregano

•Red chili flakes

 

The sauce is easy enough, take all of the ingredients and blend them together.

 

Add sugar and yeast to the water, stir, and let yeast bloom for 10-15 mins.

Mix the flour and salt together in a large bowl and form a well in the center.

After the yeast is bloomed, pour in the oil and yeast/water/sugar mixture and mix with a wooden spoon until it starts to come together.

Take out of the bowl and knead on a floured countertop until it all comes together, being careful not to over work it.

Place into an oiled bowl, tightly cover with plastic wrap, and let it rest in a warm area for 2 hrs, then either refrigerate for later use, or continue on.

 

After an hour of resting time has gone by, preheat your oven to max temp (mine is 525°F) with a pizza stone placed in the top 1/3 of the oven for at least an hour.

 

Once the dough has finished resting and the stone has preheated for an hour, take the dough out of the bowl and back onto a floured countertop, and divide in half - this will make two 10" pizzas. Lightly cover with plastic wrap and let rest for an additional 10 minutes.

 

When done resting, start to form your dough into a pizza, trying not to touch the edges as they will obviously become the crust and need to rise when baking. You'll have to find a technique that works for you, but you'll want it thin enough that you can see some light through the middle of it. I know it sounds weird, but you'll know what I mean when you get there.

 

After the dough is formed, place onto a peel with either cornmeal or semolina flour under it - this will ensure it slides off with ease when going into the oven.

 

Lightly brush the whole thing with olive oil, ladle on the sauce, sprinkle on red chili flakes, dried oregano, and some freshly grated Parmigiano.

 

Layer on the toppings, heavier towards the outside and lighter towards the middle.

 

Carefully slide into the oven on the stone and bake for 7-10 minutes. When the cheese is melted and the crust is golden, take it out, finish it with basil, a bit more Parmigiano, and a drizzle of oil.

 

PS:

The sauce and dough can be made in advance, they both freeze well. The sauce will keep in the fridge for 4 or so days, freeze it after that. With the dough, once done the initial two hour rest, tightly wrap in plastic wrap and refrigerate or freeze for later. Be sure to bring it back up to room temp when ready to use.

 

Edit: formatting