Dough:>600 ml lukewarm water + 2 tbsp sea salt, mix until dissolved>add 1 cup 00 flour and hand mix until dissolved>add 1/5 tsp instant dry yeast and mix>add 7 more cups 00 flour, mix until uniform mass, rest for 20-30 min>knead on floured surface until smooth and elastic, form into ball, and let it rise in an oiled and sealed container for 18 hours at room temp>partition dough 5 ways and shape into tight smooth balls>rise at room temp for another 6 hours (you can then refrigerate)Sauce:>hand crush 1 tin San Marzano tomatoes until slightly chunky and silky in consistency>add 1 1/2 tsp sea salt + 10 torn basil leavesShaping The Pizza:>let dough come to room temp>lightly coat dough and work surface with flour>slightly stretch the dough out by pulling with your hands so its flat and circular>working outwards, press your fingers into the dough and create dimples, pushing all the air bubbles out into the crust, leaving about half an inch untouched at the edges>do this 3 times on the same side until all air bubbles are pushed to crust>drape dough on your knuckles and rotate your hands, using gravity to stretch it out. Do this until very thin (you should be able to see light passing through)>transfer dough to floured peel and do final shapingTraditional Oven Settings:>place pizza stone on lowest rack and preheat oven to 550 °F for 1 hour>move stone to highest rack and set to broil 10 minutes before loading your pizza>add 7-8 tbsp of sauce to pizza on peel, then slide into oven>set oven to 550 °F and bake for 4 minutes>remove pizza base and distribute 125 g chunks of fresh Mozz (make sure your strain and dry if it was in brine) + finely grated Pecorino Romano + 1 tsp olive oil>bake in oven for 2 minutes then broil for another 1-2 minutes until cheese is lightly melted and crust is charred>drizzle olive oil and add basil leaves>cut 4 ways with SCISSORS (IF YOU DON'T DO THIS STEP YOU'RE A FUCKING NIGGER)>pair with nice wineBuona cena.
>>21924036Thanks bro!
You pussied out and didn’t sauce close enough to the edge
i'm not allowed to use scissors anymore, any alternatives?
>>21924060if you can't be trusted with scissors it's because you're a nigger by default to make the pizza any way you like
>>21924036Looks good>>21924363>it's because you're a nigger by default to make the pizza any way you likeThat doesn't make any sense
>>21924371thats because i made a typo in one of the words. it should be pretty easy to figure out the mistake unless you're esl.
>>21924372>it should be pretty easy to figure out the mistake unless you're esl.>i made a mistake an esl would make and if you don't recognize it you're an esl
>>21924377it's actually a mistake people with fat fingers would make regardless of whether or not they're esl
>>21924381Fat ESL hands typed this post
>>21924036It looks great and I would eat but I have some notes on this dough recipe.>liquid in metric volume immediately followed by dry ingredients in imperial volume measurements.I don't really care but I was totally expecting grams for the flour after that start. I know some bakers will care a lot about using weight for dry ingredients. I know Alton brown always mentioned it on baking episodes (including his pizza episode). >1/5 tsp...do they make something that measures this specific amount? I know it's slightly less than a quarter tsp but I don't trust myself to eyeball that, I can't even get half a pound correct when I'm eyeballing turning a pound of mince into two meals, one is always slightly larger and enough for me to tell after eating them. So...>partition dough 5 waysYeah, I can't do this. Even if I did quarters by halving and halving again I've established that I'm still going to be off. I know that's a me problem but I don't think think most people are going to look at a dough ball and see equal fifths.
>>21924387>I know that's a me problem but I don't think think most people are going to look at a dough ball and see equal fifths.Euclid rolling in his grave, muttering something about a straight edge and compass
>>21924036that's a $4 trader joes frozen pizza
Looks pretty good but it would be better if you used low moisture mozzarella. The fresh stuff never comes out right in a home oven.
>>21924036Why take all that time just to make what's essentially slightly toasted bread with tomato and cheese on top? Seriously, think about it.
>>21924742Retard. Most of this is set and forget. Total hands on time is probably less than 20 minutes
this is a womans pizza
>unenriched grainsounds good to me
The obsession with pizza scissors outs OP as a poser faggot every time.
