250g golden wheat flour. Bread flour or AP will also work just fine
190g 105f water
3/8 tsp active dry yeast
Pinch of sugar
6g salt
2T oil for pan
Mix water yeast and salt together, let bloom for ten minutes
Add flour, mix until all flour/water absorbed. Cover well, stretch and fold 3 times over 2 hours.
After the gluten is fully developed, brush 12” round pan with oil.
Gently press out just lightly, basically just turning your dough ball into the pan and giving it a press with your palms. Every 15-30 minutes pull the dough toward outer edge of pan. When dough reaches edge of pan without pulling back, cover and let rest for additional hour. About 2-2.5 hours.
Sauce
1 28 oz can whole or crushed tomato
3/4tsp salt
1/2-1 tsp sugar
2 T oregano
1/2 tsp granulated garlic
Mix with immersion blender.
6 oz low moisture whole milk mozz
4 oz Monterey Jack
Both diced
You can see how much cheese I used on the very edge.
I lightly brushed the dough with about half the sauce I would normally use. Topped with cheese, adding additional dollops of sauce.
Topped with Kalamata olives and cupping pepperoni.
Baked 450 for 22 minutes. Let sit out of oven until bubbling stops. Using a thin paring knife or butter knife, go around of edge breaking the frico away from the pan. Be gentle.
Using a fish spatula or something else that won’t break the pizza, remove from pan directly onto cooling rack.
Some like the hotter bake, I prefer a longer lower temp bake on this. One of the few things pizza I turn the oven down for personally.
Finish with a grate of hard cheese of preference.
Can be refrigerated and will improve dough flavor, but you may have to adjust yeast and hydration to get the same sturdiness.
by Scoop_9