This was a fun recipe to make. I had been out a baby shower all afternoon and came home to make the pizza dough for the next night's dinner. The 15 minute kneading seemed crazy, but it made for a really nice dough to work with. It spread out perfectly for a nice crust when I shaped it the following day. Miss F had a blast topping it, she wanted every square inch covered with pepperoni, I think she was quite successful in her efforts. I had a plain mushroom pizza that I baked second, there weren't nearly as many mushrooms as pepperonis. This recipe is adapted from Alton Brown.
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon olive oil
¾ cup warm water
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
½ cup crushed tomatoes
1 cup shredded Italian cheese blend
Place the sugar, salt, olive oil, water, flour and yeast in a stand mixer’s bowl. Using the paddle attachment, mix on low until it forms a ball. Swap the paddle for the dough hook and knead for 15 minutes on medium.
Tear off a piece of dough and flatten it, stretching it until thin. Hold up the dough to the light to see if the baker’s windowpane has formed. If the dough tears before it forms, knead for 5 to 10 minutes more.
Roll the dough into a smooth ball and place in a glass bowl. Add 2 teaspoons of olive oil and toss well to coat. Cover and refrigerate for 18 to 24 hours.
Place a pizza stone in the oven and preheat the oven to 500 degrees. Divide the dough into two balls and flatten each into a disk, then fold into a ball. Cover the ball with a towel and let rest for 30 minutes. Repeat with the other ball of dough.
Stretch the dough into a round disk, rotating after each stretch. I liken it to driving a car, just keep turning the wheel. Place the prepared dough onto a sheet of parchment paper.Top with the tomatoes, cheese and any desired toppings. Slide the parchment paper onto the pizza stone and bake for 7 to 9 minutes. Let rest 3 minutes before slicing.
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