Ingredients
- Dough
- 16.5 oz bread flour
- 2 tsp. sugar
- 1/2 tsp. instant or rapid rise yeast
- 1 1/3 cup ice cold water
- 1 1/2 tsp. table salt
- 1 tbs. vegetable oil
- Sauce
- 28 oz. can whole tomatoes, drained
- 1 tbs. evoo
- 2 cloves minced garlic
- 1 tsp. table salt
- 1 tsp. dried oregano
- 1/4 tsp. ground black pepper
- 1 tsp. red wine vinegar
- Cheese
- 1/2 cup grated Parmesan (for 2)
- 2 cups whole milk grated Mozzarella (for 2)
Preparation
Step 1
Mix flour, sugar and yeast together in food processor. Add ice cold water and completely mix. Let rest 10 min. Add salt and vegetable oil, then mix again to form dough. Oil counter top and knead dough for a minute and shape into a ball. Place ball into a lightly greased bowl and cover with plastic wrap and place container in refrigerator for 24 hrs. min., 3 days max.
Sauce: place tomatoes, evoo, garlic, salt, pepper, oregano and vinegar in food processor and blend 20-30 sec. Place in a bowl and refrigerator for 1 hr. Preheat oven with pizza stone inside at top rack to 500. Place dough on counter and divide in half. Shape into balls. Oil a pan and place rounds on it. Spray a piece of plastic wrap with non-stick spray and cover and let sit for 1 hr.
Flour counter top and flour one dough ball and hands and pad, stretch and rotate out to 12 in. allowing an inch crust. Use semolina flour on pizza peel so dough won't stick to it. Place dough on peel, ladle and spread 1/2 cup of the sauce on dough, leaving a crust edge. Sprinkle 1/4 c. Parmesan on and then top with 1 cup grated Mozzarella. Transfer from peel to pizza stone in oven. Cook 10-12 min, rotating 1/2 way through. Let pizza rest 5 min. Then make 2nd pizza.