pizza recipe

dough
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(using baker's percentages)
1. 100% high gluten fine milled flour. Brand makes big difference in flavor
2. 62-65% warm water (higher is better, but harder to work with dough)
3. 2.0% fine grain sea salt (depending on saltiness of cheese/ingredients)
5. 2.0% diastatic malt (optional)
4. 0.5% instant yeast
200g flour makes about one 14-16" pizza,

- Combine all ingredients, mix until cohesive dough ball forms and no dry ingredients left unincorporated
- Let sit for 30 minutes to 1 hour (autolyze)
- kneed for ~8 minutes
- ball dough tightly to create surface tension
- let rise in the fridge 18-48 hours, or on counter for 1-2 hours (in container)

sauce
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1. Preferred brand of canned San Marzano tomatoes, crushed or puréed
2. All to taste below:
	a. Fresh/dry basil
	b. Salt
	d. Touch of sugar (if necessary)
	e. Tablespoon (per can of tomatoes) of olive oil - optional but can help sauce consistency; I do not use
Mix well & store for minimum 4 hours before use

cheese
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1. Whole milk mozzarella or similar cheese (monterey jack works, may be salty)
	Don't buy pre-shredded, will have anti-caking agents
2. if using fresh mozzarella, I recommend shredding it and freezing it to dry out
	Pizza specific fresh mozzarellas will have lower moisture content and works better
3. Cheese can be used frozen (pre-shredded), may end up oiling more

Recipe
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0.Heat oven on using broiler on high, or hottest oven setting if no broiler
	a. Use stone/steel/etc if available, place ~4-6" under broiler heating element
	b. Can leave the oven door cracked to get hotter temps with broiler (while pre-heating)

1. Leave dough out for minimum 1 hour to warm up - store in oiled, round container
2. Keep ingredients at fridge temp (cheese, sauce)
3. once oven is up to temp, coat dough in flour on both sides
4. put onto peel/hard surface and use fingers to create indents inset from the edge of dough to make crust
	Stretch dough slightly while going around the pie
5. press down center of pie gently with fingers
6. Take pie into hands and using back of hands/knuckles, working from line made for crust, stretch the dough out while turning
	be careful not to thin out the middle too much
6. if using a peel to launch pizza, put down healthy amount of corn meal or flour on peel
7. if using screen, oil screen (if not pre-seasoned)
8. place dough on receptacle. avoid stretching/reworking dough
9. place ingredients on pizza as quickly as possible
10. place in oven and cook for 4-8 minutes or until cheese and/or dough have browned
11. take out, let cool for a couple minutes, then cut and serve