Margherita Pizza With Basil & Tomatoes

Dough recipe adapted from Jim Lahey

Ingredients

500 grams (17 ½ ounces or about 3 ¾ cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (1 ½ cups) water
1 cup plain tomato sauce
1 clove garlic pressed
1/2 tsp honey
1/2-3/4 cup fresh mozzarella torn or grated
1/4 cup high quality grated pecorino
1/4 tsp crushed red pepper flakes
Salt & Pepper to taste
EVOO
Fresh Basil
1/2 cup Baby Arugula

Dough makes 4 pizza's about 12 inches in diameter -

Combine first four ingredients in a large bowl, cover and let rest for 18 hours. After the slow rise, transfer dough onto a floured surface and divide into 4 even portions onto a floured baking sheet. Cover with a damp cloth to keep from drying out.

Note on the dough: 1) When making the dough, it may seem like you are adding too much salt...go with it, it won't be too salty in the end. It is really important to use a scale - depending on the type of salt you are using, 2 tsp will yield vastly different weights based on the size of the crystals.

2) If you are going to save the dough for later use, store the portioned dough in covered round containers...I use cereal bowls...this makes shaping the pizza into the perfect circle a total snap.

3) I store the dough up to a week in the fridge, portioned out. Bring to room temp prior to using.

Method

Pre Heat Baking Steel or Baking Stone in top of oven at 550 degrees for at least 1 hour. I used a Baking Steel for this recipe.

Sauce - makes enough for 1-2 pizzas
You can use any store bought pizza sauce, but for the Blizzard pie, I simply simmered 1 cup of tomato juice (it was left over from a can of whole peeled tomatoes) with a clove of garlic that I sent through the garlic press, a pinch of salt, pepper, and about 1/2 tsp of honey. Simmer until reduced, about 5-10 minutes.

Shaping the dough
Working on a well floured surface (I like marble), gently pat the dough with your finger tips. The key to this is that the gentler you are with the dough, the better the air bubbles will be. Once you have worked the dough out to about 4-5 inches across, gently pick it up and use your knuckles (put your hands in fists) to shape the dough into a circle about 12 inches in diameter. Transfer to a well floured pizza peel.
Jerk the pizza steel back and forth a few times to ensure the pizza does not stick. Continue to do this as you top the pizza.

Making the Pie
Spread the pizza with a few ladles of sauce (about 1/2-3/4 cup), spread 1/2 cup torn or shredded fresh mozzarella over the sauce and then sprinkle with 1/4 cup grated high quality pecorino. Lay a few fresh basil leaves on top and sprinkle 1/4 tsp red pepper flakes (or more to taste). Finish with a drizzle of high quality EVOO, a hit of maldon and a few turns of fresh ground pepper.

Slide into the oven directly onto the steel/stone.

Allow to cook 8-9 minutes but keep an eye on it...it will happen fast.

Remove from oven with peel to a cutting board. Allow to rest about 5 minutes before slicing.

Top with more fresh basil or a handful of baby arugula.