Full Pizza Course - 2 hour pizza dough with perfect chew & crispiness

Ingredients

• 125 g Double Zero Flour (high protein (≈12.5%); sifted)
• 125 g Unbleached White Flour (high protein (≈13.3%); sifted)
• 1 tsp Salt (fine sea salt)
• 0.75 tsp Diastatic Malt Powder (helps yeast activity and browning)
• 77 g Water (room temperature, 80‑90°F)
• 0.75 tsp Honey (optional: 0.5 tsp sugar as substitute)
• 0.5 tsp Instant Pizza Yeast (or any high‑quality instant yeast)
• 77 g Skim Milk (warmed to 80‑90°F)
• 1 tbsp Extra Virgin Olive Oil (for drizzling after bake)
• 800 g Canned Whole Peeled San Marzano Tomatoes (prefer Italian‑grown San Marzano, whole and peeled)
• 1 clove Garlic (minced)
• 1.5 tsp Salt (for sauce)
• 2 tbsp Oregano (dried)
• 200 g Pizza Mozzarella Cheese (shredded; use fresh pizza mozzarella, not processed)
• 10 g Fresh Basil Leaves (chopped)
• 50 g Pepperoni (sliced)
• 50 g Mushroom Bruschetta (or fresh mushrooms, chopped)
• 2 tbsp Durum Wheat Semolina (for dusting pizza peel)

Instructions

1. Sift Flours

   Measure 125 g high‑protein double‑zero flour and 125 g high‑protein unbleached white flour. Sift both together into a large mixing bowl to aerate and remove lumps.

   Time: PT5M

2. Add Dry Flavorings

   Stir in 1 tsp salt and 0.75 tsp diastatic malt powder until evenly distributed.

   Time: PT2M

3. Activate Yeast

   In a separate cup, combine 77 g water, 0.75 tsp honey, and 0.5 tsp instant pizza yeast. Microwave for 10 seconds, then let sit 5 minutes until foamy.

   Time: PT7M

4. Warm Milk

   Warm 77 g skim milk in the microwave for about 20 seconds (aim for 80‑90°F).

   Time: PT1M

5. Combine Liquids with Dry Ingredients

   Pour the foamy yeast mixture and warm milk into the flour bowl. Using a spatula, mix until a shaggy dough forms, scraping the bowl sides to incorporate all flour.

   Time: PT5M

6. Knead the Dough

   Turn the dough onto a lightly floured surface. Knead by hand for 10 minutes, folding and pushing the dough, until it becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT10M

7. First Rise

   Place the dough back into the bowl, cover with a piece of plastic wrap and a tea towel. Let it rest at room temperature for 4 hours (or at least 2 hours) until doubled in size.

   Time: PT4H

8. Prepare Pizza Sauce

   While the dough rises, drain the canned San Marzano tomatoes into a blender and pulse to a coarse puree. Transfer to a bowl, add 1 minced garlic clove, 1.5 tsp salt, and 2 tbsp dried oregano. Mix well; no cooking needed.

   Time: PT5M

9. Preheat Oven and Stone

   Place the seasoned pizza stone on the middle rack and preheat the oven to 500°F. Allow the stone to heat for 45 minutes.

   Time: PT45M

   Temperature: 500°F

10. Shape the Dough

    Lightly oil your fingertips, gently press the dough from the center outward, leaving a 1‑inch rim. Use the baker's chart to gauge diameter (aim for 14‑15 inches for a single large pizza).

    Time: PT10M

11. Dust Peel and Transfer

    Sprinkle 2 tbsp durum wheat semolina onto the pizza peel, then carefully slide the shaped dough onto the peel.

    Time: PT2M

12. Assemble Pizza

    Spread a thin layer of the fresh tomato sauce over the dough, leaving the rim uncovered. Sprinkle chopped basil, then evenly distribute shredded mozzarella, mushroom bruschetta (or fresh chopped mushrooms), and pepperoni slices.

    Time: PT5M

13. Bake Pizza

    Slide the pizza onto the hot stone using the peel. Bake for 10‑12 minutes, checking at 10 minutes for a lightly charred, bubbly crust. If needed, add another 1‑2 minutes for deeper browning.

    Time: PT12M

    Temperature: 500°F

14. Finish and Serve

    Remove pizza with the peel, drizzle 1 tbsp extra‑virgin olive oil over the hot crust, let rest 2 minutes, then slice with a large‑wheel pizza cutter. Serve on a rack to keep the bottom crisp.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g