PICK UP
1 ea boule, pizza dough
120 gm sauce, tomato
60 gm cheese, parmigiano
120 gm cheese, mozzarella
6 ea basil leaves
30 gm oil, extra virgin olive
Stretch pizza dough to desired thickness and shape. Season pizza peel with
semolina flour and place stretched pizza on top of peel. Add tomato sauce, top with mozzarella cheese and basil, slide pizza into back of oven. Cook until golden brown, rotate and move the pizza as needed while cooking. Pull cooked pizza from oven, dress crust with olive oil and microplane parmesan cheese over the pizza.
PLATE – Wooden pizza board lined w SVB paper
Move the pizza to lined board, use a pizza wheel to cut into 6ths.
DOUGH, PIZZA
2000 gm flour, 00 pizza
4 gm active dry yeast
1100 gm water
70 gm salt
100 gm water
60 gm olive oil
Method
In the large mixer, place flour and yeast mix on low until combined. Add 1st set of water (1100 gm) and mix for 10 minutes. Add salt and 2nd set of water (70 gm) and mix for 10 minutes. Add olive oil and mix for 10 minutes. Scrape the bottom of the bowl, mix in any excess flour and mix for 2 minutes. Remove dough from mixer, transfer to a floured 600 pan, cover place in a warm spot and proof for 2 hours. Knead dough 4 times, place back in container and proof for 1 hour. Portion dough and form into ball.
Pizza Dough Portion: 270 gm
DOUGH, PIZZA GF
2000 gm flour, caputo gf
1400 gm water
16 gm active dry yeast
13 gm sugar
70 gm salt
60 gm olive oil
Method
In a mixer add flour, sugar, yeast and mix for 1 minute. Add 900 gm of water and mix until incorporated, then add remaining water and mix until dough is not sticking to the sides. Add salt and mix for 2 minutes. When dough becomes compact and dry, slowly add olive oil and continue to mix. Once dough is fully combined. Remove and place in a 12 cambro, cover and proof in a warm spot for 1 hour. Portion dough and form into a ball.
Pizza Dough Portion: 270 gm
SAUCE, TOMATO
1 ea tomatoes, peeled San Marzono #10 can
As needed salt
Method
Blend tomatoes, taste as salt as needed. Reserve.