Thank you.
For crust I used Randy's recipe, found
here with a the substitution of corn syrup for honey. Here is my version:
16 oz King Arthur Bread Flour (KABF)
9.9 oz Water by weight warm 90-110deg.
2 TBS raw sugar
1 TBS Corn Syrup (will try honey next time)
1 Tablespoon Bertolli Classico Olive Oil
1 1/2 teaspoons salt
1 ¼ teaspoon SAF yeast
Using the dough hook.
Put flour, salt and yeast in bowl then run on stir.
Mix sugar, honey, and water then add to bowl on stir stop when it clumps
Rest 5 min
Add oil
Run 5 min
Rest 5
Run 7
Finish knead on a lightly floured surface and shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil coating. for overnight or up to three days. Remove 3 hours before panning. Makes a 16-18” pizza or two 12” pizzas
The crust was great, but I did make some mistakes. I didn't figure out until the last minute that I was out of honey and used corn oil instead. I also did not stretch the dough like I should have and it was too thin in the middle and too thick towards the edge. The outer inch of dry crust was good thickness, but the next two or so inches in were too thick and the toppings seemed to slide towards the center. The inner portion was too thin. These were just my mistakes and not the fault of the original recipe. It was still the best crust I have ever made.
For the sauce I SourDoughGirl's recipe, found
here. My version was:
14.5 oz Red Gold Diced Tomatoes (ok, but I am going to try some others)
2 T tomato paste
1 t dried oregano
1/2 t dried thyme
1/2 t dried marjoram
1/4 t dried basil
1 t onion powder
1/2 t granulated garlic
1/2 t coarse kosher salt
1 dried bay leaf
I put all of the above (except for the bay leaf) in the blender and ran for 10-15 seconds to puree the tomatoes and mix everything up. I poured it into a bowl, inserted the bay leaf, put on a lid and let sit on the counter for 2 hours. In the fridge overnight and then took it out when I took out the crust to warm up. I didn't have any cheese rinds, so I sprinkled some parm/romano on top after applying the sauce. I won't do that next time, I didn't really care for it because it tended to burn instead of add any flavor to the sauce. I think in my next batch I will add some black and red pepper to see how I like it. I also made a mistake here in that I should have cracked open the top of the can and let the clear liquid drain out before using. The final sauce was a bit thin.
I also must say that I am not a good judge of how spicy something is. Others may like the sauce just the way it is. I eat just about everything with either crushed or ground red pepper on it, because that is the way that I like it. Doing this has severely dulled my ability to sense spiciness, so if I make something to my spicy standard, other people often can't eat it. I also make a spicy pretzel snack that is very popular and in getting the recipe the way I wanted it, I had to take some to work on several occasions to see what "normal" people thought of it. Now I can make "for them" and "for me" batches. The first time I made it I took a "for me" batch to work and when others tried it they thought I was playing a cruel joke on them and wanted to know why I would do such a thing.
