StormyCooks

Pizza

Notes

  • So good!!!
  • Kenji dough and technique
  • Chef John sauce
  • cook on round stone
  • Steel plate above
  • cast iron below.
  • Preheat 550 on convection roast
  • Cook two minutes
  • Turn
  • Cook two minutes. But maybe 2.4-3 minutes.
  • 4-5 minutes total
  • Dough:
    • Combine in mixer with dough hook
    • Mix until dough pulls away from edges. Just a couple of minutes.
    • Let rest for 15 minutes
    • Knead with dough hook for 5 minutes.
    • Form a ball
    • First rise - 2 hours
    • Divide into two pizza-size portions
    • For into nice balls
    • Second rise 2 hours
    • Make your pizzas
  • sauce
    • one small can Mutti tomatoes
    • tsp anchovy paste
    • three clove garlic
    • 1/2 tsp dry oregano
    • 1/4 tsp chill flakes
    • season to taste

Ingredients

  • 500 g flour
  • 12.5 g salt (2.5%)
  • 2 g yeast
  • 5 g sugar (1%)
  • 20 g olive oil (4%)
  • 300 g 90-degree water (60%)

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