I’ve been talking about how “my new great pizza recipe is coming soon” for a while – well, now it is HERE. And I’ve even shot a video to go along with it! Enjoy making your new, most favorite pizza EVER.
from Ryan Sanders on Vimeo.
Here is the recipe I follow in my newly released how-to video. This is based on the Jeff Varasano recipe, with a few modifications for an oven that only goes to 550.
Things to know before you begin:
- This recipe assumes you have an active sourdough culture.
- Prep time on the dough is at least one day.
- This recipe makes two pies.
- This recipe is only given in weights. You’ll need a scale that can measure grams.
- If any of this sounds a bit much, check out my simpler thin crust recipe here.
2. Measure according to weight (in grams) the following.
- Filtered Water – 220 grams
- Bread Flour – 336 grams
- Kosher or Sea Salt – 1.5 tsp
- Sourdough Yeast Culture -36 grams
- Instant Dry Yeast – 3/4 tsp
3. Pour everything except for about one quarter of the flour into your stand mixer.
4. Use the standard paddle attachment and mix on the slowest speed until your dough is evenly mixed. You should be aiming for the consistency of a thick batter. It shouldn’t look like dough yet.
5. Cover the bowl and let the dough rest for 20 minutes. THIS IS IMPORTANT, DON’T SKIP THIS.
6. Put the dough hook onto your mixer and start kneading your mixture. After five minutes, bein to gradually add in the remaining flour. Aim to have all the flour in by about the eight minute mark or so. If you reach a point where the dough looks good but you still have more flour, just don’t add it.
7. After about 8 minutes, click your stand mixer up to the next highest speed. Kneed until you see the dough form a wet ball. Always err on the side of dough that is too wet, and never “be a slave to recipes” as Jeff Varasano would say. If the dough needs a bit more flour, put some in.
8. Cover the bowl and rest for 20 minutes. THIS IS IMPORTANT, DON’T SKIP IT.
9. Pour the dough out onto a lightly floured counter top, sprinkle the top of it lightly with flour, and use your hands to form it into a nice round ball. It should be wet enough so that it sags when you form your ball. If it’s perk, your dough may be too dry.
10. Place the dough in a container, cover it with plastic wrap or a nicely fitting lid, and stow it away in your fridge for 1-6 days. The 3-4 day range is best, I’d say.
11. Take the dough out about an hour to an hour and a half before you want to bake it.
12. Heat your oven to as hot as it will go.
12. Toss the dough and put a small amount of sauce on. I stick to one ladle full.
13. Top the pie with mozzarella and the toppings of your choice and slide it onto your super hot pizza stone, or if you are using a pan, just slide the pan onto a baking rack.
14. My over doesn’t have a cleaning mode, so I top out around 500 degrees. My pizzas take about 5-7 minutes to bake. Keep an eye out on yours.
15. Pull it out and cool it on a wooden surface if you can. Wait about 3 minutes to cut into it. Serve.
Hope you found this helpful!
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