Dough
  • Water 400g
  • Kosher Salt 15g
  • Olive Oil 12g
  • Bread Flour 580g
  • Yeast 6g
  1. Combine dry ingredients in bowl of stand mixer and whisk together.
  2. Add wet ingredients and mix using dough hook until consistent doughball forms.
  3. Divide into 4 dough balls, 2(20% of weight) and 2(30% of weight) to yield 2x \#8 and 2x \#10 pizzas
  4. Cover and set aside to rise for between 8 and 24 hours.
Pizza
  • Dough 1
  • Sauce 1
  • Low Moisture Mozz 91g for \#8 135g for \#10
  • Pepperoni All
  • Olive Oil 1 Tbsp/Pizza
  1. Add olive oil to pan and coat the bottom and sides.
  2. Place dough in pan and flatten out toward edges. It won't make it all the way around on the first try. Cover and let the dough relax for 15 minutes and repeat until the dough covers the entire bottom of the pan.
  3. Let dough rise while the oven preheats to 550 degrees F.
  4. Add pizza sauce all the way to edge of dough.
  5. Top with cheese to edge of pan.
  6. Top with pepperoni.
  7. Bake in oven for 15 minutes.
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