Ingredients:
For the Dough:
2 cups Heckers All-Purpose Flour
2 cups Caputo's Chef Flour
3 ¼ cups water (heated to 105-110°F)
1 tbsp salt
1 tbsp sugar
1 tbsp dry yeast
3 tbsp olive oil
For the Sauce:
1 tbsp extra-virgin olive oil
½ cup peeled tomatoes from Parma
5 ½ tbsp sugar
2 tbsp salt
15 basil leaves
¼ cup water
For the Toppings:
½ cup buffalo mozzarella
½ cup regular mozzarella
2 tbsp oregano
6 basil leaves
¼ cup gran padano/hard cheese
Directions:
1Combine Heckers All-Purpose Flour, Caputo's Chef Flour, salt, sugar, and dry yeast in a bowl. Pour ¾ cup water into the bowl and add olive oil. Mix the dough until it forms a smooth consistency. Knead the dough for 5-7 minutes until it has a better texture. Let the dough rest for 30 minutes in a warm place.
Make the Dough
2In a bowl, combine peeled tomatoes from Parma, extra-virgin olive oil, sugar, salt, and basil leaves. Cook the sauce on low heat for 30-40 minutes until it thickens. Let the sauce cool before using.
Make the Sauce
3Preheat the oven to 120-130°F. Stretch out the dough into a circle until it is thin. Flour a pizza peel and spread the dough out on it. Spread the sauce over the dough and sprinkle the toppings evenly. Drizzle extra-virgin olive oil over the pizza before baking. Bake the pizza in the oven for 10 minutes or until the crust is golden brown.
Assemble the Pizza
Ingredients
Ingredients:
For the Dough:
2 cups Heckers All-Purpose Flour
2 cups Caputo's Chef Flour
3 ¼ cups water (heated to 105-110°F)
1 tbsp salt
1 tbsp sugar
1 tbsp dry yeast
3 tbsp olive oil
For the Sauce:
1 tbsp extra-virgin olive oil
½ cup peeled tomatoes from Parma
5 ½ tbsp sugar
2 tbsp salt
15 basil leaves
¼ cup water
For the Toppings:
½ cup buffalo mozzarella
½ cup regular mozzarella
2 tbsp oregano
6 basil leaves
¼ cup gran padano/hard cheese
Directions
Directions:
1Combine Heckers All-Purpose Flour, Caputo's Chef Flour, salt, sugar, and dry yeast in a bowl. Pour ¾ cup water into the bowl and add olive oil. Mix the dough until it forms a smooth consistency. Knead the dough for 5-7 minutes until it has a better texture. Let the dough rest for 30 minutes in a warm place.
Make the Dough
2In a bowl, combine peeled tomatoes from Parma, extra-virgin olive oil, sugar, salt, and basil leaves. Cook the sauce on low heat for 30-40 minutes until it thickens. Let the sauce cool before using.
Make the Sauce
3Preheat the oven to 120-130°F. Stretch out the dough into a circle until it is thin. Flour a pizza peel and spread the dough out on it. Spread the sauce over the dough and sprinkle the toppings evenly. Drizzle extra-virgin olive oil over the pizza before baking. Bake the pizza in the oven for 10 minutes or until the crust is golden brown.
Assemble the Pizza
