Recipe courtesy of Red Wagon Pizza Company
Recipe courtesy of Red Wagon Pizza Company
Episode:
Triple D Nation: Smashed and Sauced
P.S.O.
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- Level: Advanced
- Total: 1 day 5 hr 45 min (includes rising and resting time)
- Active: 1 hr
- Yield: 3 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 423
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 33 mg
- Sodium
- 414 mg
- Level: Advanced
- Total: 1 day 5 hr 45 min (includes rising and resting time)
- Active: 1 hr
- Yield: 3 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 423
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 33 mg
- Sodium
- 414 mg
Ingredients
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Directions
Special equipment:
a pizza stone; an immersion blender- Pour the flour, cold water and yeast in a mixing bowl (preferably of an electric mixer) and mix for 2 1/2 minutes. Scrape the bottom of the bowl, then mix for another 2 1/2 minutes. Throw the salt on top of the mixed dough and cover with plastic wrap; let rest for 30 minutes.
- Mix the dough in 1-minute increments until the dough passes a window test to verify gluten development: Cut off a small piece of the dough about the size of a golf ball. Hold it between your thumb and first two fingers and gently spread your fingers and thumbs apart. Stretch the dough until you obtain a thin translucent “windowpane.” If you can stretch the dough without it breaking, then the gluten is well developed and the dough is ready to rise. Put the ball back into the larger batch and allow it to rise. If the dough tears before you've fully extended your fingers, the gluten isn't quite ready yet. Continue to mix the dough in 1-minute increments and try the window test again. Once gluten development is verified, leave the dough in the mixing bowl, cover and place in the refrigerator until it doubles in size, 1 day.
- Meanwhile, empty both cans of tomatoes into a food processor. Add the oregano, garlic salt and crushed red pepper and mix until smooth; set aside.
- Preheat the oven to the highest temperature (500 to 550 degrees F; never broil). Place a pizza stone inside the oven. Place the garlic on the bottom of a small stockpot. Empty the entire bottle of EVOO over the garlic. (The garlic should be fully submerged. In the event the garlic is not submerged, use a smaller stock pot.) Place the stockpot on the stove over low heat. (Never allow the EVOO to boil; only small bubbles.) Cook until the garlic is soft, 2 to 3 hours. Strain the garlic, saving the oil. Feel free to emulsify the garlic oil while it is hot to be used in other ways. Place the soft garlic in a medium bowl.
- Slice the onions and place in a dry pan. Caramelize over medium heat. Add salt and a little water to deglaze as needed. Place the caramelized onions and tomato sauce into the bowl with the garlic. (The bowl should be small enough so when you set the immersion blender inside, the stick is at least 3 to 4 inches submerged.) Blend until smooth.
- Grate the mozzarella and provolone and toss together in a bowl.
- Once the dough has doubled in size, weigh out into three to four 9-ounce dough balls. In the palm of your hand, rotate each in a circular pattern until the top of the ball is smooth. (Don’t be afraid of the dough ball. If you mess up, just knead the dough, then wait for it to rise and try again.) Let proof (rise for a second time), around 1 hour.
- Throw some semolina down on a clean dry surface and press a dough ball flat. Focus on the edges of the ball and try to avoid pressing the edge completely flat to the surface. Leave the edge of the crust nice and fluffy; this will help the dough puff up in the oven. There will be a higher point in the center of the dough ball, much like a small mound. Flip the dough ball over and slowly start to stretch the dough a little at a time from the edge while pushing down slightly in the middle from the edges in. (Again, don’t be afraid; if you mess up, just ball up the dough, then wait for it to rise and try again.) Spin out to a 12- to 14-inch pizza skin. Place on a cutting board or pizza peel with flour between the dough and the peel; we prefer semolina.
- Ladle 4 ounces sauce on the dough and float the back end of a spoon over the sauce until you get enough sauce to reach roughly 1/2 inch away from the edge of the dough. Do not go over the edge; otherwise the sauce will make it sticky between the peel and the dough and make it very difficult to slide off. Lightly sprinkle the cheese blend over the sauce, being certain to cross the sauce/dough line; this is called anchoring the cheese. You will still want to see some of the sauce through the cheese, so avoid putting too much on; it should be like a screen of cheese. Sprinkle crumbled uncooked Italian sausage onto the pizza evenly. Next, place the pepperoni on the sausage “shoulder to shoulder” making sure the edge of each pepperoni is touching its neighbor. When building your pizza, always think of the architecture and how it will be cut and eaten; this will help you avoid having slices with no ingredients on them. We call this OBR: Optimal Bite Ratio.
- Slide the pizza onto the pizza stone. Turn the light on in the oven and set a timer for 8 minutes. Check the pizza; if the cheese is getting golden brown and the crust is awake and happy (cooked), remove the pizza from the oven and place it on a cooling rack like you use for cookies. Let set, 1 to 2 minutes, then slide onto a cutting board, drizzle with your favorite hot honey, cut and enjoy! Repeat to make 2 more pizzas.
Cook’s Note
When freezing the sauce, make sure it has completely cooled. Place in either a freezer bag, and remove as much air as possible, or a plastic container that you fill to the top with as little space as possible between the lid and sauce. The sauce can be stored for up to 3 months in the freezer.
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