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    Delivery Style Pizza

    Uploaded by

    Jason Bird
    The document provides a recipe that makes two pizzas. It includes instructions for making the dough, pizza sauce, and building and baking the pizzas. The dough recipe calls for water, olive oil, yeast, sugar, flour and salt. The sauce recipe combines tomato paste, water, salt, sugar, olive oil and various herbs and spices. The pizzas are topped with mozzarella, provolone, sauce and other optional toppings before baking on a preheated pizza stone or steel.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Delivery Style Pizza

    Uploaded by

    Jason Bird
    49 views1 page
    The document provides a recipe that makes two pizzas. It includes instructions for making the dough, pizza sauce, and building and baking the pizzas. The dough recipe calls for water, olive oil, yeast, sugar, flour and salt. The sauce recipe combines tomato paste, water, salt, sugar, olive oil and various herbs and spices. The pizzas are topped with mozzarella, provolone, sauce and other optional toppings before baking on a preheated pizza stone or steel.

    Original Description:

    Recipe

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    The document provides a recipe that makes two pizzas. It includes instructions for making the dough, pizza sauce, and building and baking the pizzas. The dough recipe calls for water, olive oil, yeast, sugar, flour and salt. The sauce recipe combines tomato paste, water, salt, sugar, olive oil and various herbs and spices. The pizzas are topped with mozzarella, provolone, sauce and other optional toppings before baking on a preheated pizza stone or steel.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    49 views1 page

    Delivery Style Pizza

    Uploaded by

    Jason Bird
    The document provides a recipe that makes two pizzas. It includes instructions for making the dough, pizza sauce, and building and baking the pizzas. The dough recipe calls for water, olive oil, yeast, sugar, flour and salt. The sauce recipe combines tomato paste, water, salt, sugar, olive oil and various herbs and spices. The pizzas are topped with mozzarella, provolone, sauce and other optional toppings before baking on a preheated pizza stone or steel.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Recipe makes 2 pizzas

    FOR THE DOUGH:

    270g or 1 1/8c water (86F/30C)

    30g or 2 Tbsp olive oil

    5g or 1 3/4 tsp instant yeast

    35g 8 1/3 tsp sugar

    430g or 3 1/2c ap flour (11.7% protein or similar)

    12g or 2 1/8 tsp salt

    Into the bowl of a stand mixer fitted with a dough hook measure water, oil, yeast, sugar, flour, and salt. Mix on
    low for 3 min or until combined. Increase to high speed and continue to mix for about 4 minutes. Transfer to an
    oiled bowl, cover, and ferment at room temp for 30 minutes. Add 4 stretch and folds as shown @1:44. Cover and
    let bulk ferment at room temperature for another 30 minutes. Divide dough into 2 equal pieces. Pre-fold/shape,
    then round each ball into a taught ball as shown @2:30 and transfer to an oiled sheet tray. Cover and refrigerate
    for 4-24 hours.

    Before you build your pizzas, pull the dough balls from the fridge and allow to temper for about 90 minutes,
    covered.

    PIZZA SAUCE

    150g or 2/3c tomato paste

    150g or 2/3c water

    1g or 1/8 tsp salt

    10g or 2 1/3 tsp sugar

    10g or 2 1/4 tsp olive oil

    1/4 tsp dried basil

    1/4 tsp dried oregano

    1g or 1/2 tsp black pepper

    1g or 1/3 tsp garlic powder

    1g or 1/2 tsp onion powder

    Combine all sauce ingredients in a container and blend with an immersion blender.

    TO BUILD AND BAKE THE PIZZA:

    200g or 2c full fat aged mozzarella, grated

    90g or less than 1c aged provolone, grated

    finely ground cornmeal (for dusting)

    flour (for dusting)

    pinch of salt

    Preheat oven and pizza stone or steel to 550F/287C for 30 minutes. Dust dough balls and work surface
    generously with finely ground cornmeal and flour before placing dough on work surface. using your fingertips,
    work to spread the dough into a large circle from the middle out, making sure to leave a raised border around
    the perimeter for the crust. Pop any air bubbles. Once the dough is about 8" in diameter, continue to increase
    the dough size using the stretch, flip, and rotate maneuver shown @7:25 until the pizza reaches about 12"
    across.

    Dust a pizza peel with cornmeal, then flip the dough onto the peel. Spread approx 1/4c or 5-6 tablespoons of
    sauce onto the pizza dough, leaving about a 1/2" border for the crust. Sprinkle with cheese, a pinch of salt, and
    thinly sliced pepperonis (or other toppings of your choice). Transfer the pizza onto the preheated steel/stone
    and bake until crust is well browned and cheese is melted and golden (about 7 minutes in my oven, but baking
    times will vary depending on your oven).

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