Ingredients
1,000 gram Water
50 gram Salt
2 gram Fresh yeast
1,600 gram 00 Flour
15 gram Sugar
50 gram Olive oil
1 can San marzano tomato
1 cup Parmesan cheese
4 Basil leaves - fresh leaves
1 tbsp Olive oil
1 ball Mozzarella cheese
Tools
scale
bowl
cling wrap
baking sheet
bench scraper
Directions
Step 1
Combine the water, salt, sugar in a mixing bowl and stir.
1,000 gram Water
50 gram Salt
15 gram Sugar
Step 2
Add 1000 grams of the flour, as well as the yeast. Break the yeast up in your hands with the flour.
1000 inch 00 Flour
2 gram Fresh yeast
Step 3
Add the olive oil, and mix with hands. It should be fairly wet
50 gram Olive oil
Step 4
Add the rest of the flour, and mix until just coming together, then transfer to table.
600 gram 00 Flour
Step 5
You’re going to knead the dough for 15-20 minutes, this will activate the gluten, and get the dough nice and airy. Make sure to do at least 15 minutes, if not you’ll get a dough that doesn’t rise and is dense.
Step 6
Put the dough back in the mixing bowl and cover with plastic wrap for an hour.
bowl
cling wrap
Step 7
After the hour is up, you’re going to portion the dough into balls. The size of the dough is up to you, but I found a basebal sized dough was perfect for a 10.5 inch pan. Cut the dough and smooth the sides over, the ball should be smooth. You can round it on the table as well.
Step 8
Store the balls in a sheet tray and cover with plastic wrap again for 6-8 hours. This is to proof the dough. This is crucial.
baking sheet
cling wrap
Step 9
During this time you can prep the toppings. The traditional way of marinara is to crush the tomatoes in hand and add salt and evoo, however I personally like the taste of a cooked tomato, it’s stronger and more tart, and less watery.
1 can San marzano tomato
1 tbsp Olive oil
Step 10
If you wanna follow me, cook the can of tomatoes down about 15 minutes, then take off heat, add basil stem, olive oil, salt and refrigerate.
1 can San marzano tomato
4 Basil leaves - fresh leaves
1 tbsp Olive oil
Step 11
Cut the mozzarella into thin strips, this is the traditional Italian way of doing it. You can get preshredded, but I prefer to cut mine from fresh mozzarella.
1 ball Mozzarella cheese
Step 12
After the dough has proofed, you’re going to dust the top of one with some flour, and using a bench scraper with some flour on it pick up one of the doughs.
00 Flour
bench scraper
Step 13
Round off the edges, and using your finger tips, you’re going to press the air out from the middle off the dough to the edges.
