Restaurant Style Pizza

Restaurant Style Pizza

This pizza has an amazing texture and great taste. The best homemade pizza I've ever had!
Servings: 1 yield(s)
Ingredients
    For the Dough
  • 1.5 cup warm water
  • 1/2 tsp yeast
  • 2 tsp sugar
  • 1 tbsp olive oil
  • 2 1/2 cup (12.5 oz) all-purpose flour
  • 1 1/2 tsp salt
    • For the Sauce
  • 1 28 oz can whole or diced tomatoes
  • 1 tbsp tbsp olive oil
  • 1 tsp red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp pepper
    • For Assembly
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mozzarella
  • toppings of your choice
Instructions
    For the Dough
  1. In a liquid measuring cup, combine water, yeast, sugar and oil. Let sit until yeast is frothy on the top of the liquid, about 5 minutes.
  2. Meanwhile, combine flour and salt.
  3. Add yeast mixture to flour mixture and stir to combine, forming a sticky dough. If dough is too loose, add more flour 1 tbsp at a time until it comes together, but is still sticky.
  4. Knead the dough using the slap fold technique for about 4 minutes until dough becomes smooth and catches some air (video below).
  5. Place dough in greased bowl and allow to rise for 2-3 hours.6. Divide dough in half and pre-shape into 2 rounds.
  6. Using wet hands and a wet bench scraper, transfer. rounds on a greased baking sheet. Cover and put in the fridge to rise/ferment overnight or up to 36 hours.
  7. 1-2 hours before cooking, remove the dough from fridge. They will have slumped. That is okay.
    8. For the Sauce
  8. Combine all ingredients in a blender and pulse until combined.
    9. For Assembly and Baking
  9. 1 hour before cooking, place pizza stone on the highest rack in oven and heat to 550F.
  10. Generously flour a 13-inch square piece of parchment paper on top of an over turned round pizza pan.
  11. Place 1 round of dough on the pan coat in flour.
  12. Using fingers, gently stretch and lift the dough until it is 12 inches in diameter, leaving the outer edges thicker.
  13. Top with 1/2 cup of pizza sauce, 1/4 cup Parmesan cheese and 1 cup shredded mozzarella, then the toppings of your choice.
  14. Transfer pizza on parchment paper to heated pizza stone in oven and cook for 3 minutes.6. Slide parchment out from under pizza then turn on the broiler. Cook with oven door closed for another 3 minutes, or until crust is browned and cheese is bubbling.
  15. Let cool for 10 minutes before slicing and serving.