I'm generally happy with how my pizzas come out, but of course I love tweaking the dough recipe/process to try to hit that perfect outcome. But no matter what I do, once I see the cheese and sauce melt into eachother and create that gorgeous bubbling orange lava in the oven, I know we're going to have something worth eating. If only it would keep bubbling like that after I've pulled it from the oven.
This version:
850g AP flour (try Pillsbury brand – seriously)
50g whole wheat flour
575g water
12g instant yeast
25g olive oil
20g salt
25g sugar
stand mixer, 45 mins, stretch & fold, 90 mins, ~400g doughballs w/stretch & fold, 48 hr. cold ferment.
Nothing special for sauce and cheese, except about a tablespoon of pre-shredded Mexican blend (cheddar and jack) on top of the mozz just to add a little grease and extra flavor dimension.
by someguyinnewjersey