Cooked - Tasting History: School Pizza From 1988

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Tasting History: School Pizza From 1988

1.0

https://youtu.be/40MvjFaTVzE?si=VHLocELUkaXpbPNA

2 ½ teaspoons (7 grams) active dry yeast

1 ⅔ cup (375 milliliters) warm water (110°F)

2 ½ cups (320 grams) all-purpose or bread flour

¾ cup (55 grams) instant non-fat dry milk

2 tablespoons (25 grams) sugar

¼ teaspoon salt

1 ½ teaspoons vegetable oil, plus more for greasing

1 ½ tablespoons (15 grams) cornmeal

1 tablespoon and 2 teaspoons (12 grams) dried onions

½ teaspoon garlic powder

¼ teaspoon black pepper

½ cup plus 2 tablespoons (160 grams) tomato paste

1 ⅓ cups (330 milliliters) water

2 teaspoons dried basil

2 teaspoons dried oregano

1 ½ teaspoons dried marjoram

½ teaspoon dried thyme

5 ¼ cups (565 grams) shredded mozzarella cheese

Dissolve the yeast in the warm water and let sit for 5 minutes.
In a stand mixer, mix the flour, dry milk, sugar, and salt using the whisk attachment on low for 4 minutes.
Add the yeast mixture and vegetable oil to the dough and mix on medium speed for 10 minutes.
Grease a half sheet pan and sprinkle with cornmeal.
Pour the dough into the pan and spread it out to cover the base. Let it sit for 20 minutes.
Bake the dough at 475°F (245°C) for 10 minutes (or 7 minutes if using convection).
In a saucepan, mix the dried onions, garlic powder, pepper, tomato paste, water, and seasonings. Simmer for 10 minutes.
Spread 1 ½ cups of the cheese over the pre-baked crust, then pour the sauce over the cheese and spread it evenly.
Sprinkle the remaining cheese evenly over the top.
Bake the pizza at 475°F (450°F if using convection) until lightly browned on top, about 11 minutes.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍕Pizza

Cuisine🇺🇸American

Occasions🏡Casual Gathering📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 84 weeks ago

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