Maybe it really is possible to out pizza the hut.
1 1/3 cup (320ml) water
2.5 tsp (8g) instant yeast
1 Tbsp (14g) sugar
2.5 Tbsp (35g) olive oil
1.5 tsp (6g) salt
3.5 cups (500g) all purpose flour
Cornmeal for dusting
Garlic Butter Brush for the edges of crust:
1/3 cup salted butter
3 cloves garlic, finely minced
1 Tbsp finely grated parmigiano
Tomato Sauce and assembly:
4 ounces (113g) guanciale, diced
1/4 cup (60ml) extra virgin olive oil
4 cloves garlic, thinly sliced
14.5 oz Can Crushed tomatoes
4 sprigs thyme
3 sprigs sage
salt and pepper to taste
16 sticks mozzarella
1 cup grated mozzarella
1/2 cup parmigiano Reggiano
14-16 pepperoni slices
Garlic Butter Method:
In a small saucepan, melt salted butter over medium heat.
As soon as it’s melted, remove from the heat and whisk/mix in grated garlic cloves and grated parmigiano.
Start by combining and whisking 95F water with instant yeast and let sit for 5 minutes.
In the bowl of a stand mixer, add all-purpose flour, sea salt, and granulated sugar. Whisk until combined.
Using the dough hook, mix on low speed and add olive oil and after dispersing for a couple of seconds pour in the yeast mixture. Let mix for 2-3 minutes, scraping the sides often.
Dump onto a lightly floured surface kneading for 2-3 minutes until smoothed.
Place the dough into a greased large bowl, cover with plastic wrap, and rise at room temperature for 1 hour or double in size.
Heat a pizza stone in the oven and preheat to the ovens maximum temperature while dough proofs.
Once doubled in size, punch down the dough and on a lightly floured surface divide into 2 even pieces and form into a smooth ball.
Place in a dough proofing box, or baking sheet dusted with flour, cover and let rest for 15-20 minutes.
Tomato Sauce and Assembly Method:
In a medium saucepan, saute guanciale over medium heat for 3 minutes or start to brown.
Add in olive oil and once hot, add in thinly sliced garlic and cook, stirring occasionally, until the garlic begins to toast.
Immediately add in crushed tomatoes, stirring to incorporate, and add in sprigs of thyme and sage. Season to taste with salt. Simmer and reduce for 5-8 minutes.
On a lightly dusted pizza peel, roll the dough out into a ¼” thick circle and line the edges with mozzarella sticks.
Lightly brush the inside of the sticks with water and gently wrap the edges of the dough just over the mozzarella. Pinch each piece completely shut.
Add a light layer of tomato sauce, spread using a spoon, sprinkle on as little or as much cheese (I used grated mozzarella & parmigiano reggiano), and top with pepperoni slices.
Slide pizza on the preheated pizza stone. Bake for 6-10 minutes.
Generously brush the whole crust with melted garlic butter. Slice and enjoy.