Making homemade pizza is easy. It's a different story when you decide to go head to head with Dominos and Pizza Hut to see who the true reigning king is. I made my decision, now you decide.
ITEMS USED:
INGREDIENTS:
The Pizza Dough-
2.5 cups (380g) 00tipo flour (or all purpose)
2 tsp (10g) sugar
1.25 tsp (6g) fine sea salt
1/2 tsp (1g) diastatic malt powder
1cup (245g) water
1.5 tsp (5g) instant yeast
Pizza Sauce-
28 oz (794g) can of peeled tomatoes
2 cloves garlic
2 Tbsp (30ml) olive oil
Salt to taste
Large pinch of sugar
Toppings-
Equal parts mozzarella, monterey jack cheese, smoked white cheddar.
Sliced pepperoni
Garlic oil:
1/4 cup (60ml) extra virgin olive oil
3 cloves garlic grated
Large pinch of flakey salt
*You can also add some chili flakes if you want it spicy*
INSTRUCTIONS:
Dough Method:
Start by mixing together all the dry ingredients.
In a separate cup, combine lukewarm water and instant yeast. Mix together and let sit for 10 minutes.
Pour liquid into the flour mixture and begin kneading together.
Dump dough onto a work surface and knead for 5 minutes until smooth.
Roll into a ball and place into a greased bowl covered with plastic wrap and let rise for 1-2 hours at room temperature.
Preheat pizza stone and oven 500F.
Quickly mix together cornmill and all-purpose flour.
Dust the work surface with the cornmill mixture. Dump out the dough and divide into two equal portions and roll into taut balls.
Place on a generously cornmill dusted sheet tray. Cover with an inverted sheet tray resting for 30 minutes.
Sauce Method:
Remove the seeds from the can of tomatoes and run through a fine mesh strainer.
Blend tomatoes together with olive oil, garlic cloves, pinch of sugar, and salt to taste.
Garlic Oil Method:
In a small bowl, combine olive oil with grated garlic and a generous pinch of flaky salt.
Whisk to combine.
Assembly Method:
Generously dust a surface with cornmill mixture. Place dough onto the surface and flour the dough.
Punch down and begin carefully creating a perimeter using one’s knuckles and fist.
Drip pizza over one’s hands and rotate around letting gravity stretch, but not too thin.
Place on a generously cornmill floured pan.
Give a thin coating of sauce followed by grated cheese, and toppings of choice.
Place onto the hot pizza stone and bake for 5 minutes then broil for an additional minute.
Immediately brush the crust with garlic oil.
Let cool slightly before serving.
