@EATMIKE LINKINBIO

SAUCE

Olive oil

garlic (3-7 cloves, your preference)

1 onion 

Salt/Pepper to taste

Chili Flakes (1 tsp, more/less your preference)

1- 14 oz can whole peeled tomatoes 

Fresh Basil (add more/different herbs based on your preference)

 

Add oil to pot and sweat down garlic and onion low and slow. Add s&p, chili flakes and cook for a minute. Add tomatoes, keep them whole.  Cook for a few hours mad low, then cool it down to room temp and hit it with a hand blender to smooth it out, my preference.  Let it cool down to room temp before putting topping the pizza.  

 

DOUGH

2 1/4 cup unbleached all purpose flour

1 tsp dry active yeast

1 tsp salt

2 tsp sugar 

1 cup warm water

 

Add dry ingredients to food processor (or stand mixer) until well incorporated (about 30 seconds)

 

Once mixed, slowly add 1 cup of warm water and mix until the dough forms a ball.  Add more flour if it won’t form a ball, a little at a time. 

 

Rest dough in oiled bowl and covered with plastic wrap in a warm spot for minimum 2 hours (this one rested for 6).

 

Once rested, put in an oiled cake pan (I use a 13.5” X 9.5” X 2.5” cake pan), stretch it out with your hands to the edges as best you can. Rest covered with plastic wrap for another 30-45 minutes

 

After second rest, cover in low moisture shredded mozzarella (use a block and shred yourself if you can. Pre shredded has a starch coating that I don’t like).  Put a little extra cheese on the edges so it melts down the sides to get that dope ass cheese ring. 

 

Top with sauce then toppings (pepperoni in my case).  

 

Bake on the lowest rack at 500 degrees (preheated) for 10-15 mins.  Check after 10, rotate pan if it looks uneven.