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Methods & Recipes


TOMATOES: 1x 28 oz can whole peeled tomatoes

SALT: 6g (one big pinch)

1. Pour tomatoes into bowl.

2. Add salt to tomatoes.

3. Crush the whole tomatoes by submerging them in the tomato liquid from the can until the texture is fine and consistent. 

4. No need to cook, they’ll cook on the pizza! Season with oregano, garlic, etc as needed directly on each pizza.

Dough Formula (makes 4x 12 inch doughs)

WATER: 650g or 2 cups

YEAST: 2g instant Dry Yeast

FLOUR: 1000g or 5 cups (All Purpose is fine, Bread Flour is better)

SALT: 18g or 3 tsp

OIL: 5g or 1 tsp

1. Start with your water in a bowl. If it’s below 75 F in your kitchen, use cool tap water. If it’s above 80 F, use cold water.

2. Add salt to the water. Stir to combine.

3. Incorporate flour into your water slowly, adding yeast as you mix in your last bit of flour.

4. Allow the mix to sit, covered and at room temperature, for 20 minutes.

5. Add half of your oil to the dough and spread it across the surface with your hand. 

6. Incorporate oil into the dough by kneading until it no longer feels slick. Add the other half of your oil and repeat the kneading process.

7. Knead on a lightly floured surface for about 5 minutes. 

8. Let the dough rest, covered and at room temperature, for 5 minutes.

9. Knead for another minute or two until the exterior of the dough is smooth. 

10. Divide the dough into 4 even pieces and fold each into a tight, seamless ball.

10. Store dough balls in lightly oiled containers inside a refrigerator for 1-4 days. 

11. Let dough come to room temperature for 2-3 hours before use.

Baking a Pizza

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