Pizza

Overnight dough with tomato sauce and low-moisture mozz.

Advance Prep, night before: Make poolish.

  • Flour (00), 315 g
  • Water, 315 g
  • Yeast, 0.2 g

Whisk together flour, water, and yeast in a medium bowl. Let sit on counter overnight.

Note that you only need 600 g of poolish the next day; making extra now accounts for residue on your bowl and utensils.

Advance Prep, around 10 am: Make dough.

  • Poolish, 600 g
  • Water, 80 g
  • Salt, 18 g
  • Yeast, 0.5 g
  • Flour (00), 340 g

Stir together poolish, water, salt, and yeast in mixer bowl.

Stir in flour, then knead thoroughly until a smooth dough forms. 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 (00)
  • Cornmeal

Divide dough into 250-gram portions. Form each portion into a neat ball. Place in a covered container that has been dusted with cornmeal.

Make sauce.

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

Whisk tomato passata and paste together. Season to taste.

Shape, assemble, and cook.

  • Mozzarella (low-moisture), 400 g Shred.
  • Parmesan
  • Olive oil
  • Cornmeal
  • Flour (00)

Preheat pizza oven at maximum setting. Oven is ready to cook when floor reads about 850ºF.

For each pizza: Lightly dust counter and pizza peel with cornmeal. Dust dough and counter with a bit of flour. Stretch a dough ball into a pizza base. Top with tomato sauce, cheese, and oil to taste.

Cook pizzas as you go. Cook for about 90 seconds, rotating at approximately the 30-second and 1-minute marks. Hold in a warm oven.