Why is delivery pizza so expensive? Sure homemade pizza will always be cheaper, but we really went barebones while preserving and maximizing flavor and it's "easy to make" factor. So basically... Sicilian pizza.
900 bread flour
100g Whole-wheat flour
20g fine sea salt
8g instant yeast
20g extra virgin olive oil
Sauce and Topping:
1 can 28 oz crushed tomatoes
8 cloves garlic, finely chopped
Salt and pepper to taste
Small pinch sugar
1 tsp red pepper flakes
1 Tbsp olive oil
1-2 cup grated mozzarella
In the bowl of a stand mixer, combine and whisk together bread flour and whole wheat flour.
Separately in a small bowl, combine instant yeast and warm water (95F). Whisk and let sit for a minute or two.
Using the dough hook attachment on low speed, stream in the yeasty mixture and let mix for 10 minutes.
After 10 minutes, add in fine sea salt and let mix for 10 more minutes.
Finally add in extra virgin olive oil and increase the speed to medium-low and mix for 5 more minutes.
Dump onto a work surface and knead by the slap and fold method until smooth.
Transfer to an oiled container, cover and set in the fridge for 1-3 days.
Generously hit a rimmed baking sheet with spray oil and drizzle of olive oil.
Gently dump the dough onto the sheet and stretch the dough as far as it can go.
Cover with another baking sheet (inverted). Wrap in plastic wrap and let sit at room temperature for 1.5-2 hours.
For the sauce, in a medium saucepot over medium heat add olive oil and once hot add roughly chopped garlic, and red pepper flakes. Stir and cook until fragrant.
Add in crushed tomatoes. Stir together and bring to a light simmer. Cook for 6-8 minutes then season to taste with salt and pepper. Cool completely.
On the dough, add a generous layer of sauce and sprinkle on grated mozzarella cheese topped with pepperoni.
Bake in a 500-550F degree oven for 20-25 minutes or until the crust is golden brown.