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