Pizzeria Beddia Pizza

• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 1/2 cups or 355 grams Cool water (scaled down 250g or 1 cup)

3 1/2 cups or 500 grams All Purpose or Bread Flour (1.4x water) (scaled down 350g or 2 3/4 cup flour)

2 teaspoons Sugar

1/2 teaspoon Yeast active dry yeast

1 tablespoon Extra virgin olive oil

1 tablespoon Fine sea salt

1/2 teaspoon Fine sea salt

1 can crushed tomatoes or whole peeled tomatoes, crushed 28 ounce/800 gram can

2 cloves Garlic not pre-peeled

1 1/2 teaspoons Fine sea salt or to taste

2 tablespoons Extra virgin olive oil

Fresh mozzarella cheese made with whole milk

Low moisture mozzarella made with whole milk

Grana Padano cousin of Parmigiano-Reggiano-use to finish pie when comes out of oven-aged more than a year-nice complexity-locally made

Sicilian Oregano

Semolina flour

Flour

Directions

Dough (makes 1 lb-454 gram balls, 16” pizza)

1. Whisk water with sugar and yeast in large stainless steel bowl

2. Mix in olive oil

3. Mix in flour with large spoon or hands (can use stand mixer with dough hook attachment on slow speed for 5 minutes)

4. Should be no dry parts---scrape down sides of bowl and cover with plastic wrap or wet kitchen towel

5. Let rest for 30 minutes for dough to become elastic

6. Use wet hands to knead (fold dough into itself) salt in to dough until dough is smooth and salt is fully incorporated

7. Cover with plastic wrap and place in fridge for 24 hours

8. Scrap out on to well floured counter and shape in to one big ball

9. With well floured hands, grab either end of the dough mass and pull them up to meet in the middle

10. Rotate the dough mass one quarter turn and repeat

11. Flip the dough mass over and cut in half using a knife or bench scraper (can weigh both to keep even!)

12. With well floured hands, take one half of the dough and fold it over itself until have a round, smooth-surfaced ball (repeat with other half of dough) -- if gets too sticky or tacky, dust with more flour

13. Set on a floured surface covered with a kitchen towel until it doubles in size. Should take approximately 3-4 horus. The dough should feel smooth and should rise back slowly when you press into it with your finger

NOTE: if not ready to make right away, can put dough back in fridge in sealed container for another slow rise but do not keep in there for more than 24 hours. It will become sour and hard to work with

Make & Bake

- Equipment

- Recommend good baking stone

- Sauce ladle

- Dough scraper

- Pizza cutter

- Medium to large size bowl

1. Place stone on lowest shelf of oven and turn oven on to 500 or 550 degrees (depending on how high it goes). Heat stone for at least 1 hour before baking -- if taking dough out of fridge, allow 15 minutes or so to warm up so it is easier to work with. Test the dough by pushing your finger in to it and it should rise back slowly and make sure it is smooth

2. Get your medium to large bowl with a couple cups of flour in it and additional cup of flour with a few ounces of semolina flour in it

3. Lightly flour hands and counter (and keep well floured at all times)

4. Flip dough into flour bowl so top side of dough ball gets dusted first. Flip it so dough is completely covered then place on countertop

5. Press fingers firmly into dough, start by flattening the center and work your way out towards the edges to make it wider until it is about 7-9 inches wide -- pushing down on the dough will release some of the gas and begin opening up the dough

6. Pick up dough with floured hands and begin to gently stretch over your fist, letting gravity do most of the work -- should end up being 12-14 inches wide

7. Put back on counter and make sure there is a gentle dusting of flour underneath

8. Take a few pinches of semolina flour and dust pizza peel evenly

9. Transfer dough to a well floured peel (something you can put the dough on to put your ingredients on and then transfer to the pizza stone)

10. Dress your pizza!

11. Cook for 10-15 minutes but keep an eye on it

12. Drizzle olive oil in a spiral from the outside in, about 2 tablespoons

13. Grate the hard cheese over the pie in a spiral from the outside in, generally about 2-3 tablespoons

14. Sprinkle a pinch of sicilian oregano

Nutrition

• Serving Size: 1 1 Serving (254g)
• Calories: 885
• Total Fat: 20.668 g
• Saturated Fat: 2.860648 g
• Trans Fat: 0.955277999999996 g
• Cholesterol: 0 mg
• Sodium: 13957.0870141541 mg
• Total Carbohydrate: 160.6246 g
• Dietary Fiber: 4.99800009727478 g
• Total Sugars: 155.626599902725 g
• Protein: 15.6036 g