Ingredients
The process
- ◆
Dough
- 1
Ingredients
Combine 499g Type 00 (499g flour total), 324g water, 10g salt, 1.5g instant dry.
- 2
Step 1
Whisk flour and yeast in the mixer bowl.
- 3
Step 2
Add water. Mix on low (Stir/1) for 2 minutes until no dry flour remains.
- 4
Step 3
Cover, rest 20 minutes (autolyse).
- 5
Step 4
Add salt. Knead on speed 2 for 8 minutes. Windowpane test should pass.
- 6
Step 5
Bulk ferment 1 hour at room temp.
- 7
Step 6
Divide into balls. Pinch seams underneath. Refrigerate 48–72 hours in oiled containers.
- 8
Step 7
Pull from fridge 2 hours before stretching.
- 9
Shape
Pinch seams underneath, smooth side up. Stretch by hand only — no rolling pin.
- ◆
Sauce
- 1
Use Forked Classic Cooked Pizza Sauce
This pizza forks a canonical sauce — publishing saves a new sauce recipe under the title above. Make it before you stretch.
- ◆
Cheese
- 1
Prep
Pre-portion ~140g per pie: 75% Whole-Milk LMPS, grated; 25% Aged Provolone, grated.
- ◆
The Fire
- 1
Stretch
12" (30 cm), hand only — no rolling pin.
- 2
Build the pie
Sauce in concentric circles, leaving a half-inch border. Cheese to the edge of the sauce. Drizzle olive oil and any aromatics last.
- 3
Bake
60–90 sec at 900°F (482°C) on stone or in a wood-fired oven. Broiler on for char in the last 30 sec.
⏱ Bake02:00
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