Pro Chef Reacts.. Following Adam Ragusea’s Pizza Recipe… Disaster or Genius?

Ingredients

• 600 ml Warm Water (around 105°F (40‑45°C), not boiling)
• 1 tsp Active Dry Yeast (fresh, not expired)
• 1 tbsp Granulated Sugar (helps yeast bloom and browns crust)
• 2 tbsp Olive Oil (extra‑virgin, mixed into dough)
• 3 cups Bread Flour (high protein) (about 360 g, gives chewiness)
• 2 cups Whole Wheat Flour (adds flavor, use a high‑protein blend if possible)
• 2 tsp Salt (enhances flavor)
• 1 can Canned Whole San Marzano Tomatoes (28 oz (800 g), crushed by hand)
• 2 tbsp Olive Oil (for sauce) (extra‑virgin, adds richness)
• 1 tsp Sugar (for sauce) (balances acidity)
• 1 tsp Dried Oregano (classic pizza herb)
• ½ tsp Black Pepper (freshly ground if possible)
• 1 tbsp Balsamic Vinegar (optional, brightens sauce)
• 2 cups Low‑Moisture Mozzarella Cheese (shredded, preferably 13 % protein)
• ½ cup Parmesan Cheese (freshly grated, can substitute Pecorino)
• 2 tbsp Cornmeal (for dusting pizza peel)

Instructions

1. Activate Yeast

   In a large bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit 5‑7 minutes until frothy.

   Time: PT7M

2. Add Oil and Salt

   Stir in olive oil and salt until dissolved.

   Time: PT2M

3. Incorporate Flours

   Add bread flour and whole‑wheat flour (3 cups bread flour, 2 cups whole‑wheat flour). Mix with a wooden spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn dough onto a lightly floured surface and knead 10 minutes until smooth and elastic. Alternatively, use a stand mixer with paddle attachment for 6‑7 minutes.

   Time: PT10M

5. First Bulk Fermentation

   Place dough in a lightly oiled container, turn to coat, cover with plastic wrap, and let rise at room temperature for 2 hours or until doubled in size.

   Time: PT2H

6. Divide and Shape Dough Balls

   Turn dough onto a silicone mat, gently deflate, and divide into 4 equal portions (≈250 g each). Shape each into a tight ball and place back into oiled containers.

   Time: PT10M

7. Cold Rest (Optional)

   If not baking immediately, refrigerate dough balls for up to 3 days or freeze for up to 1 month.

   Time: PT0M

   Temperature: 4°C

8. Prepare Pizza Sauce

   Drain canned San Marzano tomatoes, crush by hand or with a fork for 10 minutes until smooth. Stir in olive oil, sugar, dried oregano, salt, black pepper, and optional balsamic vinegar.

   Time: PT12M

9. Preheat Oven and Stone/Steel

   Place pizza stone or steel on the middle rack. Preheat oven to 550°F (or highest setting, at least 475°F) on convection roast for at least 1 hour until the stone reaches the oven temperature.

   Time: PT1H

   Temperature: 550°F

10. Stretch the Pizza Base

    On a lightly floured surface, press each dough ball into a 10‑inch round, then use the gravity‑stretch method: hold the edge, let weight pull the dough down while rotating. Aim for a thin, even circle without tearing.

    Time: PT5M

11. Assemble Pizza

    Dust a pizza peel with cornmeal, transfer stretched dough, spread a thin layer of sauce (≈¼ cup), sprinkle shredded mozzarella evenly, then add a light dusting of grated Parmesan.

    Time: PT4M

12. Bake

    Slide pizza onto the preheated stone/steel. Bake 12 minutes (or 6‑7 minutes if oven reaches 550°F) until crust is golden‑brown and cheese is bubbling with light brown spots.

    Time: PT12M

    Temperature: 550°F

13. Cool and Serve

    Remove pizza with tongs, place on a cooling rack for 2 minutes, then slice with a knife or kitchen scissors. Serve hot.

    Time: PT3M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of Granulated Sugar: Honey (½ tbsp)
• Instead of Olive Oil: Canola oil
• Instead of Bread Flour (high protein): All‑purpose flour (add 1 tbsp extra per cup)
• Instead of Whole Wheat Flour: Whole wheat pastry flour
• Instead of Salt: Kosher salt (use 1 tsp)
• Instead of Canned Whole San Marzano Tomatoes: Canned plum tomatoes
• Instead of Olive Oil (for sauce): Canola oil
• Instead of Sugar (for sauce): Honey (½ tsp)
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Balsamic Vinegar: Red wine vinegar (½ tbsp)
• Instead of Low‑Moisture Mozzarella Cheese: Part‑skim mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cornmeal: Semolina

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Wooden Spoon or Dough Scraper
• Stand Mixer (optional) (optional)
• Silicone Baking Mat
• Pizza Peel
• Pizza Stone or Steel
• Oven
• Tongs
• Chef’s Knife or Kitchen Scissors
• Cooling Rack

Critical Steps — Do Not Skip

• Activating yeast with warm water and sugar
• Achieving proper dough hydration and kneading to develop gluten
• Allowing a full 2‑hour bulk rise at room temperature
• Preheating the pizza stone/steel for at least 1 hour to reach 550°F
• Stretching the dough thin without tearing using the gravity method
• Baking on a super‑hot surface for a short time to get a crisp, charred crust

Chef Tips from the Video

• Weigh flour and water for consistent hydration; 65‑70 % hydration works well for NY‑style crust.
• A quick 5‑minute rest after kneading (covered) relaxes gluten and makes stretching easier.
• If you don’t have a pizza steel, a pre‑heated cast‑iron skillet works as a substitute.

Troubleshooting

Storage

Refrigerator: Dough balls can be stored in a sealed container for up to 3 days.

Freezer: Wrap each dough ball tightly in plastic wrap and a freezer bag; freeze up to 1 month.

Room temperature: Sauce can sit at room temperature for up to 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Prepare the sauce up to 3 days ahead; store in an airtight jar in the refrigerator.
• Cold‑ferment the dough for up to 3 days for deeper flavor.
• Freeze rolled‑out pizza discs between parchment sheets for quick weeknight meals.

Frequently Asked Questions