Basic Pizza

Minimum viable pizza.

Advance Prep, around 10 am: Make dough.

  • Olive oil, 32 g
  • Salt, 16 g
  • Malt syrup, 12.8 g
  • Yeast, 2 g
  • Water, 384 g
  • Flour (00), 640 g

In large bowl, whisk together all ingredients except flour. Adjust yeast based on time available and ambient temperature.

Whisk in half the flour. Stir in remaining flour and mix until a shaggy dough forms. Optionally, cover and let rest for a few minutes.

Knead thoroughly until smooth. Scrape down sides of bowl. Form dough into a neat ball, place back into bowl, and cover with damp cloth and a plate.

Advance Prep, around 12 pm: Portion and pre-shape dough.

  • Flour (semolina)

Divide dough into portions as desired. Form each portion into a neat ball. Place in a covered container that has been dusted with semolina flour.

Make sauce.

  • Tomato passata, 300 g
  • Tomato paste, 30 g
  • Oregano
  • Olive oil
  • Salt
  • Black pepper

Whisk ingredients together. Season to taste.

Assemble and bake.

  • Mozzarella (low-moisture), 400 g Shredded.
  • Parmesan Grated.

Preheat oven to 500°, convection roast.

Stretch dough balls into large rounds, using semolina liberally to prevent sticking. Place on pan, then add cheese and top with dollops of sauce.

Bake for about 12 minutes, or until cheese is bubbly and just barely beginning to brown. Rotate halfway through.