Pizza
Ingredients
- For the sauce:See my Detroit Sauce recipe but use onion powder instead of garlic
- For the dough:
- 862g Strong (14% protein) flour
- 560g Water
- 172g Active Liquid Sourdough
- 26g Fine Sea Salt
- Divide into balls, I used 360g for this 14
Preparation
Mix the starter into the water until dissolved. Add the flour and roughly mix then cover and rest for 30 minutes. Then sprinkle the salt over the top and kneed until a nice dough.
Place in an airtight proofing container at room temperature for 2 hours then place in the fridge to ferment for 12-24 hours.
To cook:
Preheat the Koda 16 to 350c in the centre.
Open the dough using lots of fine semolina - leave a small cornicione of about 1.5cm.
Dust a wooden peel with more fine semolina then place the opened dough on it and shape as nicely as you can.
Add 200g of finely sliced low moisture Mozzarella evenly over the dough.
Drizzle pizza sauce in a splattered manner over the cheese leaving plenty of spaces of exposed cheese.
Launch into the center of the Koda 16 then immediately turn the flame off.
Start a stopwatch and rotate the pizza 180° at one minute intervals for 4 minutes.
Turn the flame back on to low and continue cooking for 3 more minutes, turning 90° every 30 seconds.
Transfer the pizza to a wooden serving board. Drizzle with garlic oil, red pepper flakes, micro-planed Pecorino and dried oregano.
Stack 8 basil leaves and roll into a cigar shape then use a sharp, serrated paring knife to slice into 1mm shreds and scatter over the pizza
Slice into 8 - sharing is optional