Dough: 00 flour 46g, water 46g, salt 1.5g, stiff 50% sourdough starter 10g
Sauce (done by feel): Whole San Marzano (hand-crushed), EVOO, salt, fresh grown oregano (from my garden)
Cheese: Galbani whole milk mozzarella
Salame Picante (pepperoni): Whatever the deli has (fresh sliced)
Done in wood-fired oven at 450°C or 850°F
Process:
Prepare the levain ahead of time.
Mix water and levain and add that to the flour.
Mix until everything is combined and all the flour is hydrated.
Cover and let it rest for about an hour.
After the rest, add the salt and knead into a smooth dough ball (takes about 2 minutes).
Place the dough in a container, cover and leave in a warm place (25°C or 75°F).
During the bulk, give 3 folds in 45 minute intervals and then let it sit, covered, undisturbed for another 2-3 hours.
The dough should be expanded considerably and would look puffy and airy.
Then punch the dough gently and divide into 2 pieces. Round them up and place in greased containers, leaving enough space for the dough to expand.
Place these doughs in the fridge to slow ferment (2-3 days).
Take the cold fermented dough out and let it sit at room temperature for about 40 minutes to an hour.
Preheat the oven during this time.
Prepare the toppings. They should be at room temperature too.
Once the oven is ready, stretch the the dough.
Spread the toppings and slide the pizza into the oven.
Cook for 60-90 seconds turning all the while.
(I should have left mine in longer to get better color)
This recipe was handed down from my Nonna, I hope you love it!
by OnlyHalfItalian