Overall, birthday dinner turned out to be a success. We both love the sauce, the addition of parmesan cheese, and the crust. The crust is so different compared to the thicker crust that we normally eat. We both rate the meal an A+. Enjoy!
- 3 cups (16 1/2 oz) bread flour
- 2 tsp sugar
- 1/2 tsp. instant yeast
- 1 1/3 cups ice water
- 1 Tbsp vegetable oil
- 1 1/2 tsp salt
- 1 (28 oz) can whole peeled tomatoes, drained
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 2 cloves garlic, minced or pressed
- 1 tsp salt
- 1 tsp oregano
- 1/4 tsp ground black pepper
- Olive oil, for brushing
- 1/2 cup (1 oz) finely grated Parmesan cheese
- 2 cups (8 oz) shredded mozzarella
- Olives, green pepper, onion, Pepperoni, Salami, or other toppings as desired
- Combine the flour, sugar, and yeast in the bowl of a food processor fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all of the dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes.
- Add the oil and salt to the dough.
- Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly, about 1 minute. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
- Combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl and refrigerate until ready to use.
- One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500 degrees F.
- Remove the pizza dough from the refrigerator and divide in half. Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough balls lightly with cooking spray. Cover loosely with plastic wrap and let sit at room temperature for one hour.
- To assemble the pizza, transfer a dough ball to a well floured work surface and flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Carefully transfer to a pizza peel and using your hands, gently stretch the dough to a 12-inch circle.
- Lightly brush the thicker edge of the disk with olive oil. Spread 1/2 cup of the pizza sauce over the dough. Sprinkle evenly with the grated Parmesan and the shredded mozzarella. Sprinkle additional toppings on pizza, as desired. Carefully transfer the pizza to the preheated baking stone.
- Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cook for about 4 minutes before slicing and serving. Enjoy!
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