@kahnvex

🍕 pizza

This is my best attempt to document how to make pizza at home, including dough, sauce, and technique.

👨‍🍳 dough

What follows is a cold rise pizza dough recipe. This is a work in progress, measurements and technique are subject to change. This recipe is based on @bitterpizzachec's dough recipe on TikTok.

Ingredients

• 620 grams 00 flour (I use Caputo Pizzeria flour)
• 15 grams salt
• 1.75 grams active dry yeast
• 355 grams water, 60 degrees F
• 20 grams water
• 20 grams olive oil, plus more for coating bowl

Directions

1. Mix 355 grams of water and yeast
2. In a stand mixer, add the water yeast mixture and the flour, mix for 4 minutes on slow
3. Add the salt and 20 grams of water to the dough mixture, mix for 2 minutes on slow
4. Add the olive oil and mix for another two to three minutes until incorporated
5. If the dough is too wet to incorporate the olive oil or water, sprinkle small amounts of flour until incorporated
6. Cover the dough with plastic wrap and let sit at room temperature for 20 minutes
7. Cut dough into three equal 12 oz pieces, roll into balls
8. Place each ball into a lightly oiled container, cover
9. Place in refridgerator to rise for 48 to 72 hours

🥫 sauce

Ingredients

• 1 can (28 oz) whole peeled San Marzano tomatoes
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp sugar
• ¼ tsp crushed red pepper flakes (optional)
• Fresh basil leaves (a few torn, optional)

Directions

1. Pour tomatoes and their juice into a bowl. Crush them by hand or with an immersion blender until smooth but slightly chunky.
2. Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add crushed tomatoes, oregano, salt, sugar, and red pepper flakes (if using). Stir well.
4. Simmer uncovered for 30–45 minutes, stirring occasionally, until thickened.
5. Add torn basil in the last few minutes if desired.
6. Let cool before using on pizza. Can be stored in fridge for up to a week or frozen.

🍕 technique

After years of making pizza, trying many different approaches, I have found that the most critical aspect for me is time. Make sure you have ample time to let the dough come up to temperature after taking it out of the refrigerator (2-3 hours). Take at least ten minutes to get out all tools and equipment.

Only take out toppings when you are putting them on the pizza, this keeps them cool and allows time for the dough to bake before the toppings burn.

Never use pre-shredded mozzarella unless it specifically states there is no anti-caking agent.

before the bake

1. Take dough out of refrigerator (2-3 hours before bake)
2. Pizza oven preheat (and check propane level if using)
3. Take out IR thermometer
4. Get pizza peels (launch peel, turning peel, extra peel)
5. Get a long poker for popping large dough bubbles
6. Get the toppings ready 30-45 mins before bake

make the pie

You can reference this video for a visual guide.

1. Generously flour a flat surface
2. Flour your launching peel
3. Take dough out of container
4. Drop the dough on the floured surface
5. Shape with your fingers, pushing down from the center of the dough to the edge, forming a circular crust
6. Lift the dough and gently stretch with your hands
7. Place stretched dough on the peel
8. Optionally poke the dough with a fork to create holes for air to escape
9. Put on sauce and toppings, always err on the side of less

bake the pie

1. Use the IR thermometer to check the temperature of the oven
2. Slide the pie onto the pizza stone
3. If using an Ooni, watch the dough as it bakes, if the edge burns before the center is cooked, lower or turn off the burners
4. Rotate the pie on an interval, this will be faster the higher temperature your oven is
5. Gently remove the pie with another peel
6. Remember to allow the oven to reheat for the next pie