Pepperoni, Italian Sausage, and Mozzarella Cheese with Clasico Pizza Sauce.
160g GM AP Flour
160g GM Better for Bread Flour
208g Cool tap water
2t Extra Virgin Olive Oil
Food Processor Method:
Combine all dry ingredients in FP and pulse to mix.
Then add EVOO and Honey and pulse to mix.
Then turn switch to on and slowly add water until dough starts to form ball.
At this point start timer for 1 minute and let mix.
After this turn out dough onto lightly floured (1t bench flour) surface.
Hand knead for another minute.
Now divide into 3 approximately 180g dough balls.
Refrigerate for 6 hours and then a 2 hour counter rise.
Bake @ 550
I baked two on preheated pizza stone, and then one on a pizza pan on the middle oven rack. I preferred the one on the pizza pan, it was a little softer. But all three were delicious.