Pizza (Neapolitan)

Regular Recipe

Credit: Pillsbury Pepperoni Pizza
Yield: One 12 inch Pizzas
Time: 25 Minutes

Ingredients

• Cornmeal for dusting

• 1 Can (13.8oz) Classic Pillsbury™
  Pizza crust

• 1 (8 oz) can Pizza Sauce

• 1/2 cup sliced pepperoni

• 1 cup shredded mozzarella

• 1 tbsp grated Parmesan

Equipment Needed:

• Non Stick Cookie Sheet

• Spoon

• Oven

Method

• Preheat oven to 400°F

• Spray non-stick cookie sheet with cooking spray

• Unroll dough on pizza pan

• Pre-Bake the crust for 8 minutes

• Remove from oven and add toppings

• Spread thin layer of sauce all over pizza, leaving 1/2 inch of the edge bare

• Top with mozzarella and pepperoni to liking

• Bake 10 to 12 minutes or until crust is golden brown

• Cut into slices and serve

Full Measure Recipe

Credit: Roberta’s Pizza (via New York Times)
Yield: Two 12 inch Pizzas
Time: 3 Hours 20 Minutes / Optional Overnight Rise

Ingredients

Dough

• 153 grams 00 Flour

• 153 grams All Purpose Flour

• 200 grams lukewarm water

• 8 grams fine sea salt

• 2 grams active dry yeast (3/4 tsp)

• 4 grams Extra Virgin Olive Oil

Sauce

• 1 28 oz can of San Marzano Tomatoes

• 3 Cloves of Garlic

• 1 tbsp Extra Virgin Olive oil

Toppings

• Low moisture buffalo mozzarella

• Fresh Basil

• Whatever the heck you want, you go girl

Equipment Needed:

• Pizza Steel

• Pizza Peel

• Immersion Blender

• Cheese Grater

Method

1. In a large mixing bowl, combine flours and salt

2. In a small bowl combine water with the yeast and olive oil

3. Pour yeast slurry into flour mixture and combine well, approx. 3 minutes of mixing

4. Let mixture rest for 15 minutes

5. Knead rested dough for 3 minutes

6. Cut dough into 2 equal pieces and let rise

   • 3-4 hours at room temperature

   • 8-24 hours in refrigerator (recommended)*

     *Remove dough 30-45 minutes before shaping

7. Just before shaping dough crush tomatoes in a large bowl

8. Finely mince garlic and add to tomatoes

9. Pour olive oil into sauce

10. Salt and pepper to taste, use less salt if topping with salty meats

11. Blend Sauce with immersion blender until smooth

12. Place pizza steel on second highest rack and preheat oven to 550°F or highest temperature

    • This step will take considerable time, give at least 30 minutes for preheat

13. Place dough on a heavily floured pizza peel and use fingers to stretch and shape into 10-12 inch round. Make sure the dough moves freely on the peel

14. Spoon 1/4 cup of the sauce onto the dough, covering very lightly and leaving 1/2 inch bare for the crust

15. Tear coin-sized bits of mozzarella and dot surface of pizza leaving plenty of space between each piece( you will need much less than you think)

16. Slide pizza onto the pizza steel and crank the oven to broil

    • If you do not have a top broiler leave oven at highest setting and extend baking times by about double or until golden

17. Bake pizza for 3-5 minutes or until cheese is bubbling and crust is golden, charred bubbles may appear and hope that they do, thats the best part

18. Use pizza peel to pull from the oven, top with a drizzle of olive oil, fresh cracked pepper and torn basil leaves

19. Slice and serve immediately

20. If baking second pie, return oven to 500°F and allow 10 minutes for the pizza steel to come back to temperature, repeat from step 12