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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all of the water, yeast, salt and sugar in a stand mixer with 2 cups of the bread flour and mix the ingredients for 1 or 2 minutes or until they have totally mixed and the dough looks like a batter. Allow dough (batter) to sit covered with a towel for 20 minutes to autolyse. | 2. Once the 20 minutes are up add a dough hook onto the mixer and kneed for 5 minutes on med-low. This will not look like its doing much but it is agitating the hydrated flour and will help form gluten. | 3. Add in another cup of flour and kneed again for five minutes. | 4. Once the five miuntes are up check the dough if it is pulling away from the sides or has formed a ball on the hook your done, but if it is still clinging to the bowl slowly add the remaining cup of flour till it totally pulls away but is still a little sticky to the touch. | 5. Once it has formed a ball cover and let sit for another 20 minutes. | 6. Turn the dough out onto a lightly floured bench roll into 3 balls. You might have to dust the tops with flour because the dough will probably be sticky to the touch. | 7. Put the dough balls into a flat gallon zip top sprayed with no stick spray and leave in the refridgerator for at least 12 hours for up to 6 days but the longer the better. You can also freeze the dough for longterm storage. | 8. Baking. | 9. When ready to bake let your refridgerated dough sit out on floured surface for at least 30 minutes. | 10. Place a pizza stone or unglazed quarry tile in the oven on the middle rack and preheat at 550 degrees for at least 45 minutes | 11. Take the pizza dough and press in about a half of an inch to form the lip then spread pizza dough on a very lightly floured peel or lipless cookie sheet into a 12 inch round. | 12. Before you add toppings make sure your pizza slides well on the peel if not, remove and lightly add more flour. | 13. Add a light layer of sauce and then add your toppings, basil, and lastly the cheese. | 14. Slide your pizza off the peel onto the stone and bake for 5 to 7 minutes depending on how crisp you like the crust. | 15. Remove from the oven and lest it sit on a cooling rack for 3 minutes to let the cheese set. | 16. Garlic crust topping *Optional*. | 17. In a small pan heat 2 tablespoons of olive oil with one smashed clove of garlic and cook until the garlic just starts to brown, then remove the clove and turn off the heat. | 18. Brush oil on baked pizza lip and sprinkle on a few flakes of kosher salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	4	cups		1978.28	397.4644	65.6504	9.0968
bread flour				1978.28	397.4644	65.6504	9.0968
yeast	1 3/4	3/4		19.425	2.1441	2.5074	0.0945
kosher salt	1 1/2	1/2		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
olive oil				-	-	-	-
garlic clove	1			-	-	-	-
kosher salt				-	-	-	-
mozzarella cheese				-	-	-	-
pizza sauce pasta				-	-	-	-
basil	3	leaves	chopped	0.345	0.0397	0.0472	0.0096

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.