This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F
28 oz can peeled San Marzano tomatoes, drained
2 cloves garlic peeled
2 Tbsp olive oil
Salt to taste
Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.
Combine Tipo “oo” flour, whole wheat flour and fine sea salt. Give a quick mix with your hands.
In a separate bowl, add matured starter into filtered water warmed to 90 degrees fahrenheit. Pour mixture into flour bowl. Using your hands, stir until everything is thoroughly combined.
Wet one hand, pick up the dough and scoop it up; slapping it back down against the bowl repeatedly. Continue this process for 5-8 minutes. Once completed, cover with a damp towel and let sit in your oven turned off or at 70 degrees Fahrenheit for 2 ½ hours.
For the first portion of that time, you will perform 3 stretch and folds, spaced 30 minutes apart. Then leave alone for the remainder of the time.
Once rested, turn dough out onto an un-floured work surface. Using a bench scraper, rotate the dough until it becomes a relatively tot ball.
Lightly grease a large bowl with extra virgin olive oil, and with floured hands gently place dough in the bowl. Cover bowl tightly with plastic wrap and place in the fridge for 14 hours.
Remove from the fridge and using a bench scraper, carefully work out dough onto an un-floured work surface. Divide the dough into four equal pieces, each weighing about 325 grams.
To shape the dough, grab each corner and pinch them together in the center until you close the seam at the very top. Flip over so it is seam side down. Using your pinkies, rotate and pull the dough towards yourself to form a round ball. Repeat and transfer all dough balls to a greased baking sheet. Lightly dust the tops with flour and place another baking sheet on top. Let dough sit out at room temperature at 75 degrees Fahrenheit for 4-5 hours.
Using a pizza stone, place it in the oven at a height that is at a height of 8 inches away from your broiler. Set the oven to the highest temperature setting it will go, and let preheat for 45 minutes.
For the sauce, drain your peeled tomatoes through a mesh strainer to get rid of excess liquid. Once drained, place in a food processor.
To that add your whole cloves of garlic, extra virgin olive oil, and salt. Pulse and blend together until smooth. Adjust seasoning as needed.
Once the oven is ready, make sure to turn on your broiler and broil your stone for 5 minutes as you prepare your dough.
Generously dust a pizza peel with flour as well as the top of your pizza dough. Using your fists, flatten out the center of your dough; leaving ½ inch untouched.
Carefully pick up your dough and rotate it using your knuckles; naturally stretching out the dough. Once it is thin enough, place back down on the peel.
Add 2-3 tablespoons of your sauce to the center of your pizza and spread it around evenly using the back of a spoon. Tear bits of fresh mozzarella and basil and top onto pizza. Drizzle with olive oil.
Placing the oven back onto baking and set at the highest temperature, slide pizza onto stone carefully. Bake for 5 minutes. Then, turn the broiler on for 2 minutes. Once stiff, remove from the oven and serve.