Recipe makes 2 pizzas

FOR THE DOUGH:

270g or 1 1/8c water (86F/30C)

30g or 2 Tbsp olive oil

5g or 1 3/4 tsp instant yeast

35g 8 1/3 tsp sugar

430g or 3 1/2c ap flour (11.7% protein or similar)

12g or 2 1/8 tsp salt

Into the bowl of a stand mixer fitted with a dough hook measure water, oil, yeast, sugar, flour, and salt. Mix on
low for 3 min or until combined. Increase to high speed and continue to mix for about 4 minutes. Transfer to an
oiled bowl, cover, and ferment at room temp for 30 minutes. Add 4 stretch and folds as shown @1:44. Cover and
let bulk ferment at room temperature for another 30 minutes. Divide dough into 2 equal pieces. Pre-fold/shape,
then round each ball into a taught ball as shown @2:30 and transfer to an oiled sheet tray. Cover and refrigerate
for 4-24 hours.

Before you build your pizzas, pull the dough balls from the fridge and allow to temper for about 90 minutes,
covered.

PIZZA SAUCE

150g or 2/3c tomato paste

150g or 2/3c water

1g or 1/8 tsp salt

10g or 2 1/3 tsp sugar

10g or 2 1/4 tsp olive oil

1/4 tsp dried basil

1/4 tsp dried oregano

1g or 1/2 tsp black pepper

1g or 1/3 tsp garlic powder

1g or 1/2 tsp onion powder

Combine all sauce ingredients in a container and blend with an immersion blender.

TO BUILD AND BAKE THE PIZZA:

200g or 2c full fat aged mozzarella, grated

90g or less than 1c aged provolone, grated

finely ground cornmeal (for dusting)

flour (for dusting)

pinch of salt

Preheat oven and pizza stone or steel to 550F/287C for 30 minutes. Dust dough balls and work surface
generously with finely ground cornmeal and flour before placing dough on work surface. using your fingertips,
work to spread the dough into a large circle from the middle out, making sure to leave a raised border around
the perimeter for the crust. Pop any air bubbles. Once the dough is about 8" in diameter, continue to increase
the dough size using the stretch, flip, and rotate maneuver shown @7:25 until the pizza reaches about 12"
across.

Dust a pizza peel with cornmeal, then flip the dough onto the peel. Spread approx 1/4c or 5-6 tablespoons of
sauce onto the pizza dough, leaving about a 1/2" border for the crust. Sprinkle with cheese, a pinch of salt, and
thinly sliced pepperonis (or other toppings of your choice). Transfer the pizza onto the preheated steel/stone
and bake until crust is well browned and cheese is melted and golden (about 7 minutes in my oven, but baking
times will vary depending on your oven).