Pizza Delivery!

Описание: Pizza Delivery
Prep Time: 30 minutes
Rise Time: 3 hours 15 minutes
Cook Time: 15 minutes
Makes: 1 pizza (can be increased to make as many as desired)

Ingredients:
(for the dough)
218 grams (1 ½ cups) King Arthur Bread Flour
132 grams (½ cup + 1 T) tepid water
3 grams (3/4 tsp) instant yeast
6 grams (3/4 tsp) kosher salt
9 grams (1 ¾ tsp) sugar
7 grams (1 tsp) olive oil
(for the sauce)
½ cup tomato puree
½ tsp kosher salt
¼ tsp granulated garlic
¼ tsp black pepper
½ tsp sugar
¼ tsp granulated onion
½ tsp dried oregano
½ tsp dried basil
(for the toppings)
1 ½ cups shredded, whole-milk, low-moisture mozzarella (preferably Grande brand)
½ cup sliced pepperoni (preferably natural casing, hand-cut)

Preparation:
1) In a large mixing bowl, mix together the flour and salt.
2) In a separate bowl, whisk together the water, yeast, sugar and oil. Add wet to dry and mix until a rough ball forms.
3) Turn the ball out onto your countertop and knead, 5 minutes, until dough begins to stick to itself more than it sticks to the counter.
4) Cover with the mixing bowl and rest, 15 minutes.
5) Uncover and knead an additional 1 minute.
6) Cover and let rise, 2 hours, until doubled in size.
7) Form the dough into a ball once again, knocking out excess gas but not smashing it too much, and place on a lightly oiled, seasoned, 12” aluminum pizza pan. Cover and rest, 1 hour, until doubled in size again. While dough rises, preheat your oven to 500deg. F, with pizza stone or pizza steel on the deck of the oven, not on a rack.
8) Uncover pizza and begin, from the center of the dough ball, pushing the dough out towards its edges, leaving enough dough around the edge to form a crust.
9) “Curl” the pizza, using the fingertips of both hands to pull the dough up the edge of the pan and lightly press your fingertips into the inner-ridge where the side of the pan meets the base of the pan to form a crust that holds onto the side of the pan.
10) Spread the sauce evenly over the base of the pizza, followed by cheese then pepperoni.
11) Bake directly on the pizza stone or steel, 15 minutes, until crust and bottom of pizza are golden brown and crispy. Ovens can vary, so if your pizza is getting dark on the bottom faster than the top, move it to the top rack of the oven for the last 5 minutes of baking.

Notes:
-to season and unseasoned pizza pan: preheat oven to 425 deg. F. Lightly oil the entire inside of the pan, including the sides, with a neutral, high smoke point oil (such as avocado or canola); wipe out excess oil with a paper towel, then bake, 30 minutes, to set the oil. Let cool to room temperature before using.
-Never wash you pan with soap. It should only be rinsed after using and wiped out with a paper towel. Scrap off any stuck-on bits with a spoon.
-If you wash your pan with soap, it will need to be re-seasoned before use.
-This recipe can be expanded to make as many pizzas as you like, just divide the dough into equal-sized balls after the initial 2-hour rise.
-after dough is divided into balls, it can be stored in an air-tight container in the refrigerator for up to 4 days before using.

Pizza pan: https://amzn.to/3AGszhw
Pizza steel: https://amzn.to/3Z0wFJs
Pizza stone: https://amzn.to/3Z4GdDe
Pizza cutter: https://amzn.to/490PuRj
Pastry brush: https://amzn.to/3V7cjgh
Pizza peel: https://amzn.to/4hUTRBz

0:00 intro
0:20 what is "If it ain't Broke"?
1:00 Bobby Cal's Pizza
2:05 the dough
5:53 the mix
9:34 the knead
12:00 shape and rest
13:10 second knead, first rise
14:45 a "brief" discussion of equipment
21:00 second rise
24:00 preheat
24:27 sauce
25:30 toppings
26:40 press and curl the dough
29:53 sauce and top the dough
31:10 the bake
32:30 out of oven and rest
33:47 cut and taste



#pizza #ifitaintbrokedontfixit #bobbycalabrese #cooking