- Olive oil (for coating)
- Corn meal
Ratio Wt(g) Honey 0.19% 1tbsp Water 66.00% 356.4 Yeast 0.70% 3.78 Flour n/a 540 Salt 2.00% 10.8
- If using Active Dry yeast, proof yeast by sprinkling on surface of sugar dissolved in up to 110F/43C water
- Combine all ingredients, knead until smooth.
- Place dough ball in a large, lightly-oiled container
- Allow to rise, covered. Warmth helps. Allow to rise for at least an hour. Optionally, leave in the refrigerator overnight for a fluffier crust.
- Separate dough into two, form into balls. Allow to rise for another hour. This is a good time to prepare the sauce and toppings, and to preheat the oven.
- Prepare a cooking surface with light oil, sprinkle with corn meal, and sprinkle salt/pepper/garlic/oregano if desired.
- Form crust by pressing from the center out to the sides, pinching the inside edges of the crust.
- Place formed crust onto cooking surface.
Ratio Wt(g) Tomato 40.00% 216 Sugar 0.19% 1tbsp EVOO 0.19% 1tbsp Garlic 0.19% 1tbsp Ital Seasoning 0.19% 1tbsp Lemon Juice 0.19% 1tbsp
Simply combine. If using dried seasonings, allow them time to hydrate in the tomato sauce. Blend if desired.
Combine and cook:
Ratio Wt(g) Moz Cheese 40.00% 216 Parm Cheese ? Toppings ? Meats (opt) 40.00% 216
- Block mozzarella is preferred, cut into roughly 6mm thick squares. Add more if you like.
- Pre-cook any toppings that will not cook sufficiently during baking, such as ground meats.
- Preheat oven to up to 750F, or the highest it can do.
- Pour tomato sauce mix onto the crust, spread roughly.
- Sprinkle parmesan cheese, to taste.
- Distribute mozzarella evenly.
- Add toppings.
- Place in oven, a little above the middle rack.
- Bake until cheese just starts to brown.
For a more authentic (and expensive) flavor, try this: