Ingredients
For the Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 1 3/4 cups warm water (around 100-110 F)
- 2 tbsp extra virgin olive oil, plus more for the pan
For the Toppings
- 1 (28-ounce) can crushed tomatoes
- 1 tsp dried oregano
- Kosher salt and black pepper to taste
- 8 oz low-moisture mozzarella cheese, shredded
- Pepperoni slices (optional)
Make the Dough
In a large bowl, whisk together the bread flour, all-purpose flour, kosher salt, and instant yeast.
Add the warm water and the 2 tablespoons of olive oil. Mix with a spatula or your hands until a shaggy, sticky dough forms and there are no dry patches of flour.
Cover the bowl and let the dough rest for ~30 minutes.
Stretch, Fold, and Proof the Dough
After the rest, you’ll perform a series of three “stretch and folds” to strengthen the dough. To do this, wet your hands, grab a portion of the dough, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this four times for one “set.”
You’ll do one set of these folds every 30 minutes, for a total of three sets over a 1.5-hour period.
After the final set of folds, cover the bowl and let the dough rise at room temperature for ~2 hours, or until it’s very bubbly and has risen significantly.
Shape and Bake the Pizza
Generously oil a 12×16 inch sheet pan.
Gently scrape the dough out of the bowl and into the oiled pan. With oiled hands, gently stretch and press the dough to fill the pan. If it resists, let it rest for ~15 minutes before trying again.
Preheat your oven to 500 F with a rack in the middle.
In a small bowl, season the crushed tomatoes with oregano and a pinch of salt and pepper.
Spread the sauce evenly over the dough, all the way to the edges.
Bake for ~10 minutes.
Carefully remove the pan from the oven. Top the par-baked crust with the shredded mozzarella and pepperoni, if you’re using it.
Return the pan to the oven and bake for another ~10-15 minutes, until the crust is golden brown and the cheese is bubbly and melted.
Let the pizza cool in the pan for a few minutes before slicing.
Pizza al Taglio
Ingredients
For the Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 1 3/4 cups warm water around 100-110 F
- 2 tbsp extra virgin olive oil plus more for the pan
For the Toppings
- 1 can crushed tomatoes 28-ounce
- 1 tsp dried oregano
- Kosher salt and black pepper to taste
- 8 oz low-moisture mozzarella cheese shredded
- Pepperoni slices optional
Instructions
- Mix bread flour, all-purpose flour, salt, and yeast in large bowl.
- Add warm water and olive oil, mix until shaggy dough forms.
- Let dough rest 30 minutes.
- Perform stretch and fold sequence every 30 minutes, three times total (1.5 hours).
- Let dough rise 2 hours until bubbly.
- Oil 12×16 sheet pan.
- Press dough into pan, rest 15 minutes if resistant.
- Heat oven to 500°F.
- Season crushed tomatoes with oregano, salt, and pepper.
- Spread sauce to edges of dough.
- Bake 10 minutes.
- Add mozzarella and pepperoni.
- Bake 10-15 minutes until crust is golden and cheese bubbles.
- Cool few minutes before slicing.
Notes
