Pizza Dough

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10" pizza dough:

• 220g AP flour
• 2g sugar
• 2g yeast
• 150g water
• 5g salt
• 10g canola oil

Toppings:

• 1 small can tomato sauce (you will have plenty left over)
  

  as an alternative, blanche, skin, half, deseed, mash, and reduce a tomato with a pinch of salt and sugar til not quite jamlike, cooling at least slightly before use

• 2oz low moisture full fat mozarella cheese
• 1oz fresh grated parmesano reggiano or similar

  Optionally, spices to sprinkle over the sauce: salt, black pepper, garlic, dried oregano, dried red pepper flakes (or a combination)

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Combine all dough ingredients in the bowl of a stand mixer with a dough hook attached. Add water and oil and mix on low until the dough clears the sides of the bowl (2 minutes) then continue to knead on medium-high an additional 15 minutes. It will hold together but be slightly too liquid to handle.

Dust flour over the dough. Push down between the bowl and the dough with a rubber spatula to work flour between them until you can remove the ball of dough. Try not to work the flour into the dough as you handle it, you want a light, liquid-y ball of dough covered in flour.

Pour a little bit of oil into a metal bowl. Place the dough into the bowl top-side down and rotate to cover in oil, then invert in the bowl and rotate again. Cover with a towel and rise until doubled-ish, 60-90 minutes.

Knock back from the bottom while trying to keep the top intact (a spatula down the sides of the bowl again, tucking the sides further under the ball works.)

Re-cover and rest an additional 45ish minutes, until near doubled. Preheat the oven to 550F with an inverted cast iron skillet on a middle-low rack while proofing.

Stretch and invert the dough in your hands - good luck! - until it is large enough to cover a 12" steel pizza pan with an inch of extra dough all the way around - it will be MUCH easier to fold in from being too big than to stretch out from the middle. Once on the pan, shape the excess into an edge crust.

Spoon a few tablespoons of tomato sauce onto the dough and spread out with the back of the spoon. Aim for half red, half translucent, with no white dough showing through. Sprinkle pizza with salt - go easy, the sauce may have salt - and optionally some combination of black pepper, red pepper flakes, oregano, and garlic powder.

Top with 2oz low moisture mozzarella cheese and 1oz Parmesan or Romano. Add toppings if wanted.

Bake the steel pan on top of the cast iron pan for 4 minutes, rotate 180 degrees, and bake an additional 4-6 minutes, until appropriately charred.