For The Dough (Makes 4 pizzas about 12 inches in diameter)
- 3 3/ 4 cups All-purpose flour
- 1/ 4 teaspoon Active dry yeast
- 2 teaspoons fine Sea Salt
- 1 1/ 2 cups Water
For The Dough
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.
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.
I store the dough up to a week in the fridge, portioned out. Bring to room temp prior to using.
For The Pizza
- 1 cup Tuttorosso San Marzano Style Peeled Pear Tomatoes with Basil and Sea Salt
- 3/ 4 cup fresh mozzarella, torn or grated
- 1/ 4 cup grated Pecorino
- 1/ 4 teaspoon crushed red pepper flakes
- Salt & Pepper, To Taste
- Extra Virgin Olive Oil, to drizzle
- fresh Basil
- 1/ 2 cup Baby Arugula
For The Pizza
Preheat 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.
Using your hands, crush the whole peeled tomatoes into bite size pieces, reserving the liquid.
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.
Spread the pizza generously with the hand crushed tomatoes and ½ cup of the reserved juice, 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.