Truly my favorite pizza and the recipe I use most often!
- 400g ’00’ FLOUR
- 350g all purpose flour, such as king arthur
- 440g tepid water (around 75 degrees F)
- 20g salt
- 3g (about 1 teaspoon) active dry yeast
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 28 oz can whole peeled tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 oz whole milk mozzarella, grated by hand
- 4 oz provolone cheese, grated by hand
- 4 oz fontina cheese, grated by hand
- 4 oz freshly sliced pepperoni
- fresh basil leaves
- freshly grated parmesan cheese
- semolina flour, for dusting
To make the pizza sauce: In a small saucepan, heat olive oil over medium heat. Add garlic and oregano and cook 3-4 minutes until fragrant but not burned. Add hand-crushed tomatoes. Bring to a simmer and add tomato paste, salt and sugar. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until sauce has deepened in color and thickened. Cool and transfer to an airtight container until ready to use. Any leftovers can be frozen and kept for 6 months.
To make the pizza dough: Weigh flour, yeast and salt into a large mixing bowl or the bowl of a stand mixer fitted with the dough hook. Add water and mix for 5-10 minutes or until dough is smooth. Transfer to a greased container with a lid or a mixing bowl covered with plastic wrap. Let sit in a warm-ish place in the kitchen for 12 hours.
After 12 hours, turn the dough out onto a well floured surface. Portion the dough into four equal portions (you can use a scale to make them all the same weight) and form them each into smooth, tight balls. Line a baking sheet with parchment paper and spray lightly with non-stick spray. Place the dough balls on the sheet, spreading them apart to accommodate rising and then lightly spray the dough balls with non-stick spray. Wrap the baking sheet with plastic wrap and transfer to the fridge for 24-60 hours. At this point, you could also place a couple of the dough balls on a sheet tray and freeze them until solid and then transfer to a ziplock bag. Before using, allow to defrost in the fridge overnight in a lightly greased ziplock bag.
One hour prior to baking, remove the baking sheet from the fridge (still covered) and allow the dough balls to come to room temperature.
To make the pizzas: Mix all your shredded cheeses together and keep cold until ready to use.
Heat your oven to 550 degrees F with your pizza stone/steel in the oven and allow to preheat for 45 minutes. When your oven is heated, take one of the dough balls and gently stretch it into a 12-14″ circle. Make sure the remaining dough balls are covered so that they don’t dry out. Lightly dust a pizza peel with semolina and transfer your pizza dough to the peel. Top with about 2/3 cups of pizza sauce (more or less depending on your tastes), sprinkle liberally with cheese, and top with pepperoni and any other desired toppings. Don’t go too heavy with the toppings or you’ll have a hard time getting it off the peel.
Right before you’re ready for your pizza to go into the oven, switch your oven to broil on high. Gently slide the pizza off the peel and directly onto your pizza stone or steel. Cook for 3-4 minutes until the top of the pizza is bubbly/browned. Using the peel, carefully transfer the pizza from the stone to a cutting board. Top with parmesan and fresh basil leaves torn into pieces. Allow to cool for 5 minutes before slicing. Repeat with remaining dough balls.