Makes enough dough for 1x Detroit-Style Pizza or 2x New York or 2x Neapolitan Pizzas
2 1/2 cups bread flour
1 1/2 teaspoons instant yeast
1 tablespoons San Fran Sea Salt
1 cup warm water
1 tablespoon Gil’s California Extra Virgin Olive Oil
Place flour, yeast, and salt in the bowl of a stand mixer fitted with the dough tool attachment, stir to combine. Add water and olive oil, and stir on low until the dough is semi-formed and a little shaggy. Increase the mixer’s speed to medium-low and continue to knead until the dough is smooth, a little sticky, and shiny (about 10 minutes). Remove the bowl and dough hook from the mixer, form the dough into a ball, and cover. Set aside to rise for 2 hours, or until the dough has doubled in size.
Once the dough has doubled, divided in half for New York or Neapolitan Pizzas or keep intact for a Detroit Pizza. Cover and refrigerate overnight.
When ready to prepare the pizzas, remove the dough from the fridge, and set aside (still covered) to rest at room temperature for 1 hour.
Makes enough sauce for 1x Detroit-Style Pizza or 2x New York or 2x Neapolitan Pizzas
2 tablespoons Gil’s California Extra Virgin Olive Oil
4 garlic cloves, peeled and minced
Pinch of crushed red pepper flakes (optional)
1 tablespoon Gil’s Crying Tongue Hot Sauce
28oz can crushed tomatoes
2 tablespoons Gil’s Garlic Balsamic
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon San Fran Sea Salt
Heat the oil in a large saucepan or pot over medium heat. Once hot, add the garlic ad crushed red pepper flakes, and sauté for 1 minute or until fragrant. Add the hot sauce, crushed tomatoes, balsamic, onion powder, oregano, and salt, stir to combine. Bring the sauce to a low simmer, stirring frequently. Once simmering, reduce heat to low, and continue to cook for 1 hour, stirring occasionally, or until the sauce has reduced by half. Set aside or refrigerate until ready to make the pizzas.
For New York-Style Pizzas:
1 1/2 cups full-fat brick-style mozzarella, hand grated
1 teaspoon Big Sur Bread Dipper Seasoning
Preheat oven to 500°F, placing an oven rack right in the center. If using a pizza stone (highly recommended), place the stone in the oven to preheat as well.
Once the dough has rested and risen (working with one pizza dough at a time), turn the dough out on a lightly floured surface, and, using your hands, flatten into a flat circle. Begin stretching the dough by draping it over your knuckles, and working in a circular motion, gingerly stretching/pull the dough into a 12-14 inch circle. Place the dough on a floured pizza peel (alternatively, you can use 2 long metal spatulas) and, using a fork, dock (or poke) the pizza to reduce air bubbles.
Spoon 1/3 cup of pizza sauce into the center of the dough and, working in a circular motion, evenly spread out the sauce, leaving 1/2 inch of border around the edge. Top the pizza evenly with 1/2 cup of mozzarella and carefully transfer the pizza to the preheated pizza stone. Bake for 12-15 minutes or until the pizza is golden and crisp. Remove from the oven and set aside to rest for 2-3 minutes (allowing the cheese to settle) before slicing. Sprinkle with Bread Dipper Seasoning before serving.