Christopher Kimball's Pizza Primer

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Tip: Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.

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Ingredients

  • Pizza Sauce:
  • Yields 4 8 ounce dough balls
  • 548 GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
  • 1 TABLESPOON WHITE SUGAR
  • 3/4 TEASPOON INSTANT YEAST
  • 1 1/2 CUPS COOL (65°F) WATER
  • 2 TEASPOONS KOSHER SALT
  • 1 28-OUNCE CAN WHOLE PEELED TOMATOES, WITH JUICE
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 2 GARLIC CLOVES, MINCED
  • 1 TEASPOON DRIED OREGANO
  • 1/2 TEASPOON RED PEPPER FLAKES
  • KOSHER SALT AND GROUND BLACK PEPPER

Preparation

Step 1

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds. With the mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and the dough clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.

Uncover the bowl, sprinkle the salt over the dough and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the mixer, push it down and continue kneading.

Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist 4 quart-size plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.

About 1 hour before making pizza, lightly oil 4 small bowls. Remove the dough from the bags and set each in a bowl. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.

Pizza Sauce:
In a blender, process half of the tomatoes until smooth, about 20 seconds. Transfer to a large bowl. Process the remaining tomatoes until mostly smooth but with some chunks, 4 or 5 pulses. Add to the bowl.

In a medium saucepan over medium, heat the oil, garlic, oregano and pepper flakes, stirring occasionally, until sizzling. Slowly pour in the tomatoes and stir. Bring to a simmer over medium-high, then reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a wooden spoon leaves a trail when drawn through the sauce, 20 to 25 minutes.

Remove from the heat and let cool to room temperature. Taste and season with salt and pepper. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (thaw and stir to recombine before using).



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