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!
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