10.7 oz. (by weight) high gluten flour
7.4 oz. (by weight) cold water
3/4 tsp. salt
3/4 tsp. instant dry yeast
28 oz. can 6 in 1 ground tomatoes
28 oz. can Bonta pizza sauce with Basil
28 oz. can water
2 grams dried oregano
4 grams black pepper
4 grams granulated garlic
4 grams granulated onion
8 grams salt
1/3 part shredded provolone
2/3 part shredded mozzarella
The sauce can be made up ahead of time. Mix all ingredients and store in an airtight container.
For the dough, add flour and cold water to the bowl of a food processor fitted with the steel cutting blade. Pulse several times until a cohesive dough ball forms (no raw flour can be seen.) Stop and let dough rest for 30 minutes. After the 30 minute autolyze period, turn food processor on and add the salt and yeast through the feed tube. Continue processing (kneading) the dough for approximately 30 seconds (the dough should feel warm to the touch.) Remove the dough from the bowl and briefly knead (you may have to use a little bench flour to keep the dough from sticking to you and/or the counter.) Shape the dough into a ball, lightly coat with olive oil, and place in a sealed container to rise. Allow to rise in a warm place for two hours.
After the two hour rise, remove the dough from the container being careful not to deform the ball. Place the dough ball on the counter and press then stretch into shape using your fists. Place dough on a makeup board (or peel), sauce, cheese, and top. Bake on a pizza stone in a preheated 550 degree F. oven until golden brown.
This pizza has a wonderful flavor even though it has a short rise time. Everyone who has tried it absolutely loves the flavor and the texture of the crust. The sauce is excellent at well. This pizza is very much like the "street" pizza of NYC (IMHO) and is quick and easy to make.
Makes one 16" pizza.