Think a pizza that’s dough to done in under 2 hours is for the wishful thinker only? Think again!. This pizza recipe does it all from scratch, dough and even the sauce! Tuck into an airy focaccia-style Sicilian slice that’s anything but dense. How do we do it? It’s the I’m Free Baking Powder that gives it an extra-extraordinary lift in the oven without all that waiting around proof time.
- Pizza Dough
- 850g (6 cups) All Purpose Flour
- 20g (1 Tbsp 1 tsp) Salt
- 4g (1 ½ tsp) Instaferm Red Yeast
- 15g (1 ½ Tbsp) I’m Free Perfect Baking Powder
- 510g (2 cups 1 tbsp) Water
- 20g (1⅓ tbsp) Olive Oil
- 5g (1½ tsp) Vital Wheat Gluten
- 5 Minute Tomato Sauce
- 25g (1oz) Olive Oil
- 795 (28oz can) San Marzano Tomatoes, Whole Peeled
- 6 Cloves Garlic, Minced
- 2 Fresh Springs Oregano
- 1 Black anchovy, Minced
- 0.5g (1 tsp) Red Chili Flakes
- 60g (¼ cup) Fresh Grated Parmigiano Reggiano
- Additional Toppings
- 340g (¾ lbs) Low Moisture Mozzarella
- 113g (¼ lbs) Fresh Mozzarella
- 75 (1 ½ oz) Hand Sliced Pepperoni, ⅛th Inch Thick
- 30g (1 oz) Freshly Grated Pecorino Romano
- 60g (2 oz) Olive Oil (for coating pan)
Pre-heat oven with a pizza stone to 500°F.
Mix water and oil and set aside. Combine all other ingredients in a stand mixer with the dough hook attachment equipped.
Mix on slow while adding the water and oil. Mix on medium low speed for 10 minutes.
Remove the dough from the mixer and allow it to relax at room temperature for 30 minutes.
While the dough is relaxing, use this time to make the pizza sauce.
Heat a medium heavy bottomed saucepan over medium heat, once the pan is warm add olive oil.
Once the oil begins to shimmer, add garlic and saute for 30 seconds. Add oregano, chili flake, and black anchovy. Saute for 30 seconds.
Add Tomato and cook for 3 minutes on medium high, Cover partially if it begins to splatter too much.
Reduce to low heat and begin stirring. While stirring add parmesan cheese, stir vigorously until fully incorporated.
Use immediately or cool before storing for up to 7 days.
Press Dough in Pan
In a ½ sheet pan (18” x 13”) pour the 2 oz of olive oil and coat the entire pan.
Coat the dough in the oil on the pan and gently press it until it has stretched to fit the pan.
Cover the dough and allow it to rest for 30-45 more minutes.
Par Bake Dough
Once the dough has relaxed, gently poke holes in the relaxed dough every inch using a toothpick.
Par bake the dough in the pan it was proofed on, in the oven for 4 minutes.
Remove the dough from the oven and slide it off the sheet pan onto a pizza peel.
Place a layer of the low moisture mozzarella directly on the dough.
Put ½ the tomato sauce on top of the cheese and spread it into an even coating leaving about ½ inch of crust.
Pull pieces of fresh mozzarella and place them evenly on the top of the sauce.
Scatter the pepperoni on top of the pizza and place it back in the oven.
Cook the pizza directly on the pizza stone for 4-5 minutes.
Remove from the oven and cut into 16 even squares. Serve immediately and use extra sauce for dipping.