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Breads, Italian | |
| 2 1/4 cups bread flour (315 grams) 1 cup semolina flour (or more bread flour) (170 grams) 2 1/4 teaspoons instant yeast (8 grams) 1 teaspoon granulated sugar 2 teaspoons kosher salt, divided 1 1/2 cups warm water (375 milliliters) 6 tablespoons olive oil, divided (90 milliliters) 1 3/4 cups (approximately 1 small can) crushed tomatoes 1 garlic clove, thinly sliced 1 tablespoon finely chopped parsley 1 teaspoon finely chopped oregano 1/2 teaspoon dry Italian seasoning Freshly ground black pepper 350 to 400 grams brick mozzarella (12 to 14 ounces) or Wisconsin Brick Cheese | |
| Combine the bread flour, semolina (or additional bread flour), yeast, sugar and 1 1/2 teaspoons of salt in a large bowl. Stir together the dry ingredients with a wooden spoon then make a well in the center. Pour in the water and 3 tablespoons of olive oil. Stir for 1 to 2 minutes until a stretchy, wet dough forms. Grease a large clean bowl with 1 tablespoon of olive oil and transfer in the dough. Lift and stretch the dough onto itself, bringing the edges into the center to form a tight-skinned ball. Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size. Once the dough has doubled, grease a 9-by-13-inch baking pan with the remaining 2 tablespoons of oil. Punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners. Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes. Meanwhile, place your oven rack in the lowest position and preheat your oven to 500 degrees F (260 degrees C). Prepare the sauce by combining the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 teaspoon salt and some pepper. Prepare the cheese by grating half and cutting the rest into 1-centimeter (1/2-inch) cubes. When the dough has risen, evenly scatter any toppings you’re using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges. Scatter the cubed mozzarella over top, again, paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a 4-by-3 grid. (You can also spoon the sauce onto the pizza in three long lines – the main thing is that you don’t cover all of the cheese or crust with the sauce.) Bake the pizza for 15 to 17 minutes, or until the cheese has melted, is golden brown all over and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting into twelve squares and serving. | |
Unrated | |
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