Ingredients
- 3 tablespoon olive oil
- 4 clove garlic
- 3 teaspoon salt
- 1 teaspoon pepper
- 1 pinch red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon palm-full fresh oregano leaves, chopped
- 5 teaspoon basil leaves, chopped
- 3 tablespoon olive oil
- 4 clove garlic
- 3 teaspoon salt
- 1 teaspoon pepper
- 1 pinch red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon palm-full fresh oregano leaves, chopped
- 5 teaspoon basil leaves, chopped
- 2 1/4 cup all purpose flour, chilled
- 4 teaspoon salt
- 1 teaspoon yeast
- 1/8 cup olive oil
- 7/8 cup water, ice cold
- 3 tablespoon olive oil
- 4 clove garlic
- 3 teaspoon salt
- 1 teaspoon pepper
- 1 pinch red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon palm-full fresh oregano leaves, chopped
- 5 teaspoon basil leaves, chopped
- 2 1/4 cup all purpose flour, chilled
- 4 teaspoon salt
- 1 teaspoon yeast
- 1/8 cup olive oil
- 7/8 cup water, ice cold
- 10 ounce fresh mozzarella di bufala, sliced into thick slices
- 6 ounce fresh basil leaves
- 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoon sesame seeds
Preparation
Baking Directions:
SauceInto a saucepan on medium heat, pour 3 turns of the pan of olive oil.
Add 4 cloves of garlic, chopped in halves, and simmer for 30 seconds - 1 minute.
Add one can of whole peeled San Marzano tomatoes, let simmer for 2-3 minutes.
Pour contents into a food processor and puree until almost smooth.
Return contents to the saucepanAdd:3 teaspoons salt1 teaspoon pepper1 pinch red pepper flakes1 teaspoon sugar1 palm-full fresh oregano leaves, chopped5 basil leaves, choppedSimmer on medium-low for one hourLet cool before adding to the pizzaUse 2 ladel-fulls of sauce for each pizza, adding more if necessary (i.
e.
, don’t use all the sauce)DoughStir together flour, salt, and yeast.
Create well in center of dry ingredients and add cold water, incorporating the dry ingredients until the water is absorbed (a minute or two).
Add olive oil and stir until absorbed.
Knead the dough by hand for about 5 minutes (not too long or the dough won’t rise enough).
At this point, the dough should be sticky, but not wet.
Shape the dough into a ball and coat with olive oil or olive oil spray.
Store in airtight container (e.
g.
, a Ziplock bag) in refrigerator overnight.
Remove dough and place on floured surface, dust with flour, spray with olive oil spray, and cover with plastic wrap.
Let rise for 2 hours.
Pizza/ToppingsStretch/form dough by hand so that the pizza has a very thin crust (approx.
1/8 thick) but keep the crust edge much thicker (at least ½ inch thick).
Coat bottom of pizza with a thin layer of olive oil, sprinkle generously with corn meal, then flip to prepare toppings.
Coat top of pizza with a thin layer of olive oil.
Ladle sauce onto pizza.
Place the mozzarella slices evenly around the pizza (should be thick so the cheese melts slowly and is less likely to burn).
Salt and pepper the pizza.
Sprinkle fresh oregano on the pizza.
Coat the edge (just the crust) of the pizza with olive oil, then sprinkle the crust edge with sesame seeds.
Drizzle olive oil on top of the pizza.
Cook pizza, preferably on a pizza stone, at 500 degrees for 10-15 minutes.
The crust edges should be browned and crispy.
If using a wood or coal burning oven, cook for 5 minutes, or until crust edge is browned and crispy.
Place basil leaves evenly around pizza.
