Ingredients

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Crust

220g or 1c warm water (86F/30c)

7g or 2 ¼tsp instant yeast

3g or ⅔ tsp baking soda

8g or 2tsp sugar

5g or 1 tsp salt

15g or 1 ¼Tbsp olive oil

360g or 3c gluten free ap flour (recommended King Arthur measure for measure or Bob’s 1:1)

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Sauce

1 28oz can nice crushed tomatoes

12g or 2 tsp salt

20g or 1 ⅔Tbsp sugar

2g or 1tsp onion powder

2g or 1tsp garlic powder

1g or ½tsp Chile flake

1g or heaping ½tsp dried basil

1g or heaping ½tsp dried oregano

100g or ⅓c tomato paste

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Toppings

1 lb or ½kg block part skim aged mozzarella, shredded

8oz or ¼ kg fresh mozzarella, cubed

Pepperonis (or any other toppings you'd like)

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Instructions

1. Into a medium/large bowl, add water, yeast, baking soda, sugar, salt, olive oil, and flour. Stir to combine.

2. Once a ball begins to form, switch to using a soaking wet hand to finish mixing until a ball is formed.

3. Cover and allow to 'rise' on the counter for 90 minutes.

4. Divide dough ball into two even (300g) pieces, then round and form into a ball.

5. Oil two pieces of parchment and place the ball in between them (oiled sides toward the dough).

6. Use a large flat surface to press out the dough ball into a wide round, then use a rolling pin (or wine bottle) to press the dough into a 12” round.

7. Add all sauce ingredients to a high sided container and spin with an immersion blender for 20-30sec.

8. Preheat oven to 550F/287C and place pizza steel or stone on the middle rack.

9. To build your pizza, create a raised crust edge.

10. Add about 3 spoonfuls of sauce and spread edge to edge.

11. Follow with the fresh mozzarella, breaking it down as you go.

12. Follow with the shredded mozzarella and pepperonis.

13. Slide the dough (and parchment underneath) onto a pizza peel and load it onto the preheated pizza steel/stone.

14. Bake for 7min at 550F/287C.

15. After 7min, remove the first pizza while you bake your second pizza for 7min.

16. Remove pizza 1 from parchment and load directly onto pizza steel.

17. Bake for 2 min. Repeat with pizza 2.

Notes

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