Petes Total Food

Skip the takeout and make a pizzeria-quality pizza right at home. A slow-fermented dough creates a light, chewy crust that’s topped with rich tomato sauce, melty mozzarella, creamy ricotta, fresh basil, pepperoni, and a drizzle of hot honey for the perfect balance of savory, sweet, and spicy flavors.

Prep Time: 3 Days | Cook Time: 1 Hour | Serves: 4 | See Full Video Below

Ingredients:

Dough (From the Dough Guy’s Calculator) https://doughguy.co/pages/dough

• 320 Grams of Bread Flour
• 198 Grams of Water (Around 60 degrees)
• 1.3 Grams of Yeast
• 11 Grams of Olive Oil
• 8 Grams of Salt
• 6 Grams of Sugar

Pizza

• AP Flour
• Semolina Flour
• 28 Oz Can Crushed Tomatoes (Bianco DiNapoli)
• 3 tsp Basil
• 2 tsp Oregano
• 2 tsp Salt
• 1 tsp Sugar
• Pecorino Romano 
• Low-Moisture Mozzarella 
• 6 oz Pepperoni Stick
• Olive Oil
• Whole Milk Ricotta Cheese
• Basil Leaves
• Hot Honey
• Parmesan Reggiano

Directions:

• Start by adding the cold water to a large bowl, then sprinkle the yeast in
• Add the flour and olive oil and mix with your hands for a minute, then add the salt and sugar
• Remove the dough from the bowl and continue kneading for 10 minutes or until the dough is soft, stretchy and not sticky
• Barely wet the dough ball to prevent it from drying and cracking, then place it in a bowl and cover for 1-3 hours
• Separate the dough into 2 even balls then fold the dough over until the top is smooth and use your fingers to pinch all the seems closed
• Get out a container and use a few drops of oil to grease it
• Once again lightly wet the dough ball and place in the greased container
• Cover and rest in the fridge for 3-4 days
• Remove the dough 4-5 hours before baking so that is has time to come to room temperature (cold dough tears easier)
• 1 hour before cooking, place your pizza steel or stone in the oven at 550 degrees Fahrenheit (or the highest your oven goes if it can’t reach 550)
• Let the steel preheat for the full hour before baking
• Once you’re ready to bake, lightly flour your surface with all purpose flour, place one dough ball on the flour, then sprinkle more flour over the dough
• Use your fingers to press out the crust, it should be no more than an inch thick (see video)
• Press out the middle with your fingers until the dough is bigger than your hand
• Flip the dough and repeat the last two steps
• Once your dough is pressed out, pick it up and shake out all the excess dough
• Use your thumbs and stay about an inch away from the edge. Let gravity do the work as you rotate the dough 
• Raise the dough towards a light to help find the thick spots. You want the entire pizza dough to be the same thickness
• Once the dough is stretched to the size you pick (12 inches for this recipe) sprinkle semolina flour on a pizza wheel, then place the dough on the wheel
• For the sauce, add the basil, oregano, salt and sugar to the can of crushed tomatoes and blend with an immersion blender
• Add between 1/4 cup to 1/3 cup of tomato sauce and use a spoon to spread the sauce
• Don’t use too much sauce or the pizza can become soggy
• Next grate some fresh pecorino on the sauce
• Then sprinkle freshly grated low-moisture mozzarella over the pecorino
• Not too much mozzarella, you should still be able to see the sauce a little bit
• Bake on the pizza steel for 7 minutes at 550
• Remove and immediately drizzle a little olive oil over the crust
• Using a sandwich bag, add some whole milk ricotta cheese and cut of the corner of the bag
• Dab the cheese in little clumps all over the pizza 
• Next add chunks of basil leaves, followed by a drizzle of hot honey over the entire pizza
• Last but not least, grate some fresh parmesan over the pizza and serve. Enjoy!