Remove the pizza from the oven and preheat the oven to 450 place a rack in them center of the oven layer on the pizza toppings in the following order the hand torn fresh mozzarella the pepperoni almost all of the remaining sauce the grated mozzarella and the remaining sauce spooned into pockets on the pizza
Preheat the oven to 500 degrees combine 2 tablespoons olive oil the tomatoes garlic and oregano in a medium bowl season with 1 teaspoon salt and a big pinch of peperoncino and let this sauce sit while you prep the dough brush a half sheet pan with the remaining 2 tablespoons of olive oil punch down the dough and spread it in the pan
Dough preheat the oven to 500 add the flour salt sugar olive oil yeast and water to a stand mixer with the hook attachment mix until just combined on low speed and then knead on low speed for 2 to 3 minutes remove the bowl cover it with a towel and let it double in size which takes about 90 minutes
Knead in the bowl until a rough ball of dough forms 1 to 2 minutes let the dough rise drizzle the remaining 1 tablespoon of olive oil into a 10 inch cast iron skillet and use your hands to spread it around transfer the dough into the skillet and turn it to coat in the oil press the dough into a rough 8 inch disc
Keeping the dough in the bowl slide your hand down one side of it and fold the dough up and over on itself turn the bowl 90 degrees and repeat fold the dough 6 to 8 times working around the bowl to fold the dough from all sides if the dough starts to stick just rub a little more olive oil into your hands
Press and proof again 45 minutes remove the towel and drizzle with a tad of olive oil use your fingers to press the dough out into a circle to the edges of the pan cover and rest for 45 minutes preheat when ready to bake preheat the oven to 475f prep the toppings slice the baby bella mushrooms
Place the dough in a large at least 5 quart bowl cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours or up to 24 hours to assemble and bake the pizza position a rack in the bottom third of the oven and preheat the oven to 500 f add the 2 tablespoons of olive oil to a grandma style pizza pan or an 18 x
Step 5 oil your fingers then gently pat and press the dough into an even layer to cover most of the bottom of the sheet pan oiling your fingers as you go take your time with this the dough is sticky let rise uncovered until dough fills the pan and puffs slightly 35 to 45 minutes
Rest the dough again 45 minutes press the dough back into the corners of the pan so it evenly covers the pan cover with a towel and rest at room temperature for 45 minutes meanwhile preheat oven to 500f bake the pizza dough without toppings after the 45 minute rest bake the pizza dough for 6 minutes without sauce and toppings
Sauté extra virgin olive oil tomato paste and garlic on medium low heat for 3 4 minutes in a medium pot then add the tomatoes oregano parsley and salt to the pot simmer on medium heat for about 10 minutes making sure to stir the sauce every couple of minutes set aside to cool until the pizza dough is ready
Makes 2 pan pizzas 2 cups 250g all purpose flour plus extra for dusting in a large mixing bowl stir the flour and yeast together begin gradually adding the water while mixing by hand when roughly 2 3 of the water has been incorporated mix in 1 tsp 5g of salt and 2 tbsp of olive oil continue to add the remaining water
Prepare the pizza dough dividing the dough into two equal portions before the second rising place the oven rack in the center position and preheat the oven to 475 degrees using a little of the olive oil grease two 8 inch square baking pans place a dough ball in each prepared pan stretch and push the dough out with your fingertips to leave
Turn on the oven at maximum temperature possibly without ventilation prepare the baking pan spreading a thin layer of oil roll out the dough of the pizza in a roman style baking pan on a well floured work surface and make a rectangular shape with only help of the first few fingers which must be open and almost parallel to the dough
4 tablespoons olive oil freshly milled black pepper for the topping 5 oz 150 g smoked mozzarella cut into 1 inch 2 5 cm pieces 4 oz 110 g sun dried tomatoes preserved in oil drained and chopped and 2 tablespoons of the oil reserved 12 black olives pitted and sliced 2 oz 50 g mushrooms sliced
Whisk flour yeast and salt together in a large bowl stir water and 1 tablespoon olive oil together in a separate bowl or measuring cup and add to flour mixture stir just until well combined cover bowl with plastic wrap and let stand at room temperature until dough has tripled in size 8 to 12 hours alternatively cover and refrigerate at
Directions combine flour salt yeast and 2 tablespoons olive oil in bowl of stand mixer see note for mixer free version whisk to combine add water to mixer and mix on medium speed until it comes together and no dry flour remains increase speed to medium high and mix until the dough is stretchy and smooth about 6 minutes
Method place a big pot of water on the stove to it heat up and add 2 pinches of salt to the water while the water heats up take the eye out of all the tomatoes and cut an x on the bottom of the skin fill a large deep bowl halfway with water and ice with room left over in the bowl
Top with a few pinches of kosher salt use the pizza peel to carefully transfer the pizza onto the preheated pizza stone bake the pizza until the cheese and crust are nicely browned about 5 to 7 minutes in the oven or 1 minute in a pizza oven dollop with the basil pesto slice into pieces and serve immediately
Step 3 pour the remaining 3 tablespoons of olive oil in an 18 by 13 inch half sheet pan use your hands to spread the oil around the bottom and sides of the pan step 4 transfer the dough to the prepared pan flipping it to coat both sides in oil using your fingers press the dough into the pan
Allow to yeast mixture to proof about 10 minutes next add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining 1 4 cup of olive oil mix until a smooth ball starts to form about 5 minutes press dough evenly onto the bottom and up the sides of the prepared sheet pan
For the sauce heat olive oil in a large saucepan over medium heat until shimmering add garlic oregano and red pepper flakes and cook stirring until softened and aromatic about 1 minute add tomatoes and juices from the can using a pastry cutter or a potato masher break up tomatoes into fine chunks
Place the dough in a lightly oiled bowl roll the dough to cover lightly with the oil cover the bowl with plastic wrap and a large clean kitchen towel leave in a warm draft free area until doubled in bulk pre heat oven punch the dough down a few times and divide into 1 3 balls let the dough rest for 20 minutes
Sprinkle each pizza with a tablespoon of shredded parmesan cheese when the oven is super duper hot put the pizzas into the hot oven on the pizza stone if you have one bake the pizzas for about 9 12 minutes the pizza is done when the edges are starting to look brown and the cheese on top is becoming golden
Grandma pizza has a thin dense and crisp crust the olive oil coating on the bottom of the pan gives it extra flavor and crunch sicilian pizza has a much thicker crust thanks to a longer rise time resulting in a soft doughy crust similar to focaccia bread
Drizzle a little bit of olive oil across the top of the italian sourdough flatbread sprinkle the chopped basil over the top and serve store in an airtight container in the fridge for about 4 days for more easy and delicious sourdough recipes check out these more sourdough recipes the best cinnamon raisin sweet sourdough bread recipe
Ready in 35 minutes this italian american version of pasta e fagioli is easy and extra meaty comfort
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