Well I made another homemade thin crust red sauce mile high pie tonight..
Recipe for dough:
Slow rise- you want fast- move on....
Makes 3-4 pizzas (depending on size and thickness)
5 cups high altitude flour chilled
1.5 tsp salt
1.5 tsp active yeast
1/4 cup olive oil
1-3/4 cups chilled water
I mix all by hand. Stir all dry ingredients together, then add all liquids.
Mix until a solid dough ball, then knead until smooth and consistent texture.
5-6 minutes approx.
At this point divide and place portion on plate and allow to rise overnight in fridge.
Freeze any remaining dough for later use.
Remove dough from fridge about 1-3 hrs prior to cooking time and allow to warm and rise a bit more.
Once dough has risen get hands on...
Dust countertop with flour and stretch to size.
I cook my pizzas on pizza stones.
I preheat stones @550 for 1hr or longer.
Longer the better in my experience.
Sauce:
Roma 80% Abe Lincoln 20% tomatoes.
Slow cooked overnight in slow cooker.
Then 2/3 is blended in blender to smooth texture.
Cook again until most water has cooked off down to a thick pasty sauce.
Basil, oregano, marjoram, thyme, onion, garlic, black pepper, and long red slim powder to taste.
Cook time is approx 10-15 depending on thickness.
Enjoy!
Dough stretched out.
Thick sauce makes a nice thin layer.
Straight mozzarella cheese:
On the stone:
Cooked:
Cooked and cut:
And now to the slice porn:
This recipe has worked for me for years with little variation..
Maybe a little more olive oil to give a better texture.
In my experience, slow rise dough is the only way to go.
That's all from RoninKitchen for now...
