MAKES TWO 13-INCH PIZZAS, SERVING 4 TO 6
You can shape the second dough round while the first pizza bakes, but don’t add the toppings until just before baking. You will need a pizza peel for this recipe. It is important to use ice water in the dough to prevent the dough from overheating while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to one week or frozen for up to one month. See the sidebars that follow the recipe.
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DOUGH |
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3 |
cups (16½ ounces) bread flour |
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2 |
teaspoons sugar |
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½ |
teaspoon instant or rapid-rise yeast |
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1⅓ |
cups ice water |
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1 |
tablespoon vegetable oil |
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1½ |
teaspoons salt |
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SAUCE |
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1 |
(28-ounce) can whole tomatoes, drained |
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1 |
tablespoon extra-virgin olive oil |
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1 |
teaspoon red wine vinegar |
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2 |
garlic cloves, minced |
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1 |
teaspoon salt |
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1 |
teaspoon dried oregano |
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¼ |
teaspoon pepper |
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CHEESE |
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1 |
ounce Parmesan cheese, grated fine (½ cup) |
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8 |
ounces whole-milk mozzarella, shredded (2 cups) |
1. FOR THE DOUGH: Pulse flour, sugar, and yeast in processor (fitted with dough blade if possible) until combined, about 5 pulses. With food processor running, slowly add water; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough sit for 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead briefly by hand until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl; cover bowl tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
3. FOR THE SAUCE: Process all ingredients in clean bowl of food processor until smooth, about 30 seconds. Transfer to bowl and refrigerate until ready to use.
4. FOR THE CHEESE: One hour before baking, adjust oven rack to upper-middle position (rack should be 4 to 5 inches from broiler), set baking stone on rack, and heat oven to 500 degrees. Transfer dough to clean counter and divide in half. With cupped palms, form each half into smooth, tight ball. Place balls of dough on lightly greased baking sheet, spacing them at least 3 inches apart; cover loosely with greased plastic and let sit for 1 hour.
5. Coat 1 ball of dough generously with flour and place on well-floured counter (keep other ball covered). Use your fingertips to gently flatten dough into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using your hands, gently stretch disk into 12-inch round, working along outer edge and giving disk quarter turns. Transfer dough to well-floured pizza peel and stretch into 13-inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto baking stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.