Pizza

flour	500 g
yeast	5 g
malt	10 g
water	333 g
salt	10 g
olive oil	5 g

1. Combine flour, malt, and yeast in stand mixer with dough hook, and on lowest speed, mix in the water for about 15s.
2. Mix for 1 minute, until most of dough comes together around hook
3. Pull dough off hook and scrape bowl to get everything into one mass.
4. Turn dough over and press it into the bottom of the bowl to pick up any stray pieces.
5. If dough isn’t holding together, add small amounts of water (about 0.5tsp to start) and mix until dough is no longer dry and holds together
6. Add the salt and mix for 1 min
7. Pull dough off the hook and add oil
8. Mix for 1-2 min, occasionally stopping to pull dough off hook and scrape down bowl, until all oil is absorbed
9. Move dough to unfloured work surface, and knead for 2-3 minutes.
10. (Optional) Cover with damp dish towel and let it rest at room temp for 60 min
11. (Optional bulk rise) Put in a bowl, cover, and refrigerate for 24 hours. After 24h,remove dough from fridge, briefly knead to degas.
12. Cut into halves and form into balls.
13. Store the balls covered in the fridge for 24-48 hours

Baking

1. About 30-60 min before baking, put a steel on the bottom of the oven and a rack at the very top position. Place a pizza pan on the top rack. Preheat oven to 500ºF, using convection if available.
2. Shape dough on parchment, top with toppings.
3. Bake directly on steel for 5 min, then move to top pan, removing parchment as you go, and bake for another 5 min.

Source

Based off of Tony Gemignani’s pizza bible.

Notes

• Yeast is ~1g per 1/4 tsp, ~1.25 tsp should do.
• Malt is harder to turn to volume because it compresses, but 10g is about 2.5 tsp.

Sauce (two pies)

passata	175 g
grated garlic	15 g (3 cloves)
olive oil	5 g
salt, fine	1/4 tsp
oregano	some

Toppings per pie

cheese	4-6 oz
pepperoni	~ 4oz
sauce	~4-8oz