230 g (8.10 oz) Bread Flour
230 g (8.10 oz) All Purpose Flour
12 g (1 oz) Dark Rye Flour, Coarsely milled
403 g (14.2 oz) Water 75 degrees
20 g (.70 oz) EVOO
12 g (.45 oz) Sea Salt
6 g (1 oz) Malt
4 g (.15 oz) Fresh Yeast
2 Each 28 oz cans San Marzano style Tomatoes
1 tps Kosher Salt
1 tps Sugar
2 Sprigs Fresh Thyme
2 Garlic Cloves, smashed
1 tbsp Tomato Paste
¼ cup EVOO
Method of Preparation:
In the bowl of an electric mixer with the dough hook attachment, stir together the water, yeast, EVOO and malt. Allow the yeast to proof for 5 minutes. Mix in flour until a shaggy mass is formed. Sprinkle salt on top and leave rest for 20 minutes. On low speed, mix in the salt. Continue to mix on low speed for 4 minutes. Turn mixer to high speed and knead the dough for 4 minutes until the dough is shiny and elastic.
This is a well-hydrated dough so it will not clean the bottom of the bowl. Next, place dough in a lightly oiled container. Cover and let rise 1 hour. Fold the dough into itself 2X. (Book fold) Cover and let rise for 1 hour. Fold dough into itself (book fold.) Cover and refrigerate dough overnight.
Preheat oven to 500 degrees. Remove dough from the refrigerator and place in oiled 10” x 14” Steel pan (Detroit Style.) Brush the dough with olive oil and cover with plastic wrap. Place pan in a warm spot. Stretch and dimple dough out every ½ hour until dough fills the pan evenly. This will take approximately 1 ½ hours.
Place dough in preheated oven for 6 – 8 minutes. Remove pan and top with cheese, spreading to the edge. This will create the caramelized cheese crust. Continue to place toppings on the pizza.
Reduce oven temperature to 475 degrees. Bake until pizza is cooked through and toppings are cooked. This will take approximately 18 – 20 minutes. Remove pan and carefully cut pizza from the pan. Slide pizza out of pan onto a cutting board. Garnish pizza with further toppings such as ricotta cheese, basil etc. Cut and serve pizza drizzled with EVOO.
Preheat oven to 300 degrees. Place all ingredients into a baking dish. Stir gently to dissolve the tomato paste. Stir ingredients over medium heat until warm. Place pan in lower third of the oven.
Slowly bake for 3 to 4 hours stirring every ½ hour. The sauce is finished when it is deep red, shiny and jewel like. Remove from oven and cool slightly. Remove thyme sprigs and crush the sauce with a potato masher to desired consistency.
Cheeses: Mozzarella, Fontina, Asiago, Ricotta
Meats: Pepperoni, Prosciutto, Sausage
Vegetables:Peppers, Onions, Tomatoes, Squash, Mushrooms