28 oz bread flour (795 gm)
17.3 oz water (room temp)(495 gm)
1 teaspoon instant dry yeast
3.5 teaspoon Salt
3 teaspoon olive oil Fresh mozzarella (not pre shredded in package)
(2) 15 oz canned tomato (plain sauce or puree)
1/2 medium onion
3 cloves of garlic
1/2 teaspoon oregano
1 to 1.5 tablespoons Salt (to taste)
1/2 teaspoon Pepper (to taste) Pesto Click for recipe
combine flour, yeast, salt, and water mix for 3 min in a mixer with the dough hook then add olive oil and mix till the oil is completely absorbed. Let rest for 2 minutes then remove to work surface and kneed till smooth. Separate into 4 equal parts coat in olive oil and place in zip lock bags place in refrigerator and let ferment for at least 1 day. 2 to 3 is optimum.
First place olive oil in a saucepan or pot, finely chop your onions and garlic. And when your oil is hot add your onions first, let them sweat a bit till almost translucent (don’t let them brown) While your onions are sweating peel and chop your garlic. And you then place in your garlic and stir until you can smell that sweet garlic aroma. And then we will add tomato puree, oregano, salt, and pepper to taste. Let this simmer for a minimum of 15 minutes.
Bring dough to room temperature. And then place flour on your work surface. Coat both sides of your pizza dough with flour and stretch it as seen in the video. Place your dough onto a pizza peel that has been floured and top with sauce and cheese and pesto. And then you will slide it onto a pre-heated (heat at least 1 hour) pizza stone @ 500 degrees. Finally, give your pizza a turn when the cheese has just melted. And lastly, you will remove the pizza when the crust is golden brown. Enjoy!