Ingredients
Pizza Recipe
s
2 cups shredded low moisture whole milk mozzarella cheese
f
½ fresh mozzarella ball
p
2 cups pepperoni
o
olive oil
p
pepper
p
parmigiana Reggiano
24+ Hour Room Temperature Pizza Dough
b
350 g bread flour
a
150 g all purpose flour
s
13 g salt
i
0.3 - 0.6 g instant dry yeast
c
310 g cold water
o
10 g olive oil
s
10 g sugar
C
Crushed Ice
Vodka Sauce
s
1 shallot
g
3 garlic cloves
t
1 tbsp tomato paste
c
½ can crushed tomatoes
o
pinch of salt
o
pinch of pepper
b
1 tbsp butter
o
1 tbsp olive oil
v
¼ cup vodka (optional)
g
2 tbsp grated reggianno
Directions
Pizza Recipe
1
Preheat your oven to 500-550 degrees on the convection setting for an hour.
2
Make your vodka sauce. See attached sub-recipe.
3
Stretch dough to 14-16 inches. I used the attached recipe, however, you can use whatever recipe you'd like.
4
Evenly spread both cheeses.
s
2 cups shredded low moisture whole milk mozzarella cheese
f
½ fresh mozzarella ball
5
Evenly spread your pepperonis.
6
optional: add a drizzle of olive oil around the crust for a deeper color.
o
olive oil
7
Launch pizza into the oven on your stone or steel and bake for 8 minutes. Additional 1 minute broil if you like char.
8
Remove from the oven and place on a cooling rack for 2 minutes.
9
Optional olive oil drizzle around the crust. Then slice your pizza.
o
olive oil
10
Last, add healthy dollops of warm vodka sauce all over the pizza. And fresh ground pepper.
p
parmigiana Reggiano
11
Finish with grated reggiano. enjoy!
24+ Hour Room Temperature Pizza Dough
1
Weigh out all your ingredients first. A microscale is helpful for anything under 15g to keep the recipe precise.
b
350 g bread flour
a
150 g all purpose flour
i
0.3 - 0.6 g instant dry yeast
s
10 g sugar
s
13 g salt
2
Yeast amounts change with the outdoor weather. If the temperature is below 80°F, go with 0.6g. On hotter days (above 80°F), use 0.3g.
i
0.3 - 0.6 g instant dry yeast
3
Add all of your dry ingredients in a bowl and mix.
i
0.3 - 0.6 g instant dry yeast
s
13 g salt
a
150 g all purpose flour
b
350 g bread flour
s
10 g sugar
4
Add wet ingredients and mix until all dry bits are incorporated.
c
310 g cold water
o
10 g olive oil
5
Dump on a clean countertop and begin kneading for 5-7 minutes. If it's way too sticky, rest (covered) for 15-20 minutes and try again.
6
If using a mixer, add crushed ice to keep the water super cold.
C
Crushed Ice
7
After kneading/mixing, lightly oil a container, place the dough inside, and cover. Let it rest on the counter for 30 minutes.
8
After 30 minutes, perform 4 stretch and folds by wetting your hands and folding the dough over itself in every direction 4 times.
9
Cover for another 30 minutes and repeat until it passes the window pane test (example in video).
10
After passing the window pane test, cover the dough in a container with enough room to double in size.
11
Let it sit on the counter, covered, for 12 hours at room temperature.
12
After 12 hours, put in the fridge for another 36 hours. (it doesn't have to be precise, you can do leave in the fridge for 1-2 days).
13
5 hours before making pizza, ball the dough.
14
ENJOY!
Vodka Sauce
1
Pre heat a pan to medium low heat and allow butter to melt.
b
1 tbsp butter
2
Add shallots and sautee for 2 minutes while stirring.
s
1 shallot
3
Add olive oil and garlic. Stir for one minute.
o
1 tbsp olive oil
g
3 garlic cloves
4
Add tomato paste directly on the pan surface. Whisk or stir until it darkens and is well combined.
t
1 tbsp tomato paste
5
Optional - add the vodka sauce and let it simmer until reduced by 80%. 1-2 minutes.
v
¼ cup vodka (optional)
6
Add the crushed tomatoes, salt and pepper. Cook for 10-15 minutes. Stir occassionaly.
c
½ can crushed tomatoes
o
pinch of salt
o
pinch of pepper
7
Then kill the heat, add the Parmigiana Reggiano, and stir until disolved.
g
2 tbsp grated reggianno
8
Add the heavy cream, stir, and Enjoy!
