Author Notes
Courtesy of Adam Baumgart, now of Amy's Bread. Note that the dough has to be made a day before you want to enjoy your pizza. Also, Adam's a professional baker, so he uses very precise (and reliable) measurements. Time to get out that kitchen scale! And as bakers' ovens rarely get as hot as pizza ovens, a 500 degree oven is ideal for this dough. —Family Meal
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Ingredients
- Dough
-
10 ounces
flour
-
6.2 ounces
water
-
.2 ounces
salt
-
.02 ounces
instant dry yeast
-
.5 ounces
extra virgin olive oil
- Sauce, Toppings
-
5
peeled, crushed tomatoes (fresh or canned)
-
large pinches
crushed red pepper flakes
-
Pinch
salt
-
4 tablespoons
extra virgin olive oil
-
1/4 pound
cremini mushrooms
-
2
cloves garlic, minced
-
2 tablespoons
butter
-
salt and pepper
-
1 handful
(small) parsley, chopped finely
-
fresh mozzarella, sliced
Directions
- Dough
-
Add all the ingredients to the bowl of an electric mixer. Mix until the dough comes together in a clean ball. The dough should feel strong when you pull against it.
-
Place the dough in a bowl, and cover with plastic. Let it sit (ferment) for 2 hours at approximately 75 degrees F.
-
After 2 hours, fold the dough in half and refrigerate overnight.
- Sauce, Toppings
-
Make the sauce: Combine the crushed tomatoes, red pepper flakes, salt, and olive oil. Set aside.
-
Saute the mushrooms: Warm butter and a splash of olive oil, add garlic and mushrooms, and saute until tender. Remove from heat and season with salt and pepper, and sprinkle with chopped parsley. Set aside.
-
Preheat the oven to 500. Gently stretch and pull the pizza dough to desired thickness. Place on baking pan. Top with sauce, mushrooms, and thinly sliced mozzarella to taste. Bake at 500 degrees until the dough is cooked through and the cheese is beginning to brown.
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