Margherita Pizza
600g bread flour
384g room temperature water
15g fine sea salt
12g Sizzle
2g instant dry yeast
100g Mozzarella
4-6 Basil leaves
70g Crushed tomatoes
Heavy sprinkle of parmesan cheese
Instructions
Active Time: 1 hour
Full Time: 2 days
Add flour, yeast, salt, Sizzle, and water into a large mixing bowl. Use a spoon to mix the ingredients into a cohesive mass. Switch to your hands and knead until no dry flour remains. Once everything is combined into a dough, cover the bowl and let it rest for 30 minutes. (This step will help develop the gluten without needing more work from you).
Knead the dough again for a few minutes until relatively smooth. Tuck the seams to the bottom of the dough to form a ball. Cover and let it rest in the fridge for two days.
Take out the dough and divide it into four equal pieces. Shape them into balls and place in individual containers or on a sheet tray. Cover and let it come up to room temperature (2-4 hours) before stretching.
Preheat a pizza stone or steel on your oven's highest temperature (500-550F) for one hour. If using a pizza oven—preheat on its maximum heat for 30 mins (750-800F).
Stretch the dough by pushing the air towards the crust. Drape the dough over the back of your hands and gently stretch 11-12 inches.
Top with crushed tomatoes, basil, parmesan cheese, mozzarella cheese, and Sizzle.
Bake for four minutes in a home oven and broil for 1-2 more minutes or until the crust is brown. If baking in a pizza oven, bake for two minutes rotating as needed.
Finish with Drizzle and enjoy!
