Greetings! I am so excited to talk PIZZA with all of you!

Please note, there is a lot of information provided. Please read through everything at least once before the weekend of the livestream. Let it all soak in - If you have any additional questions, you can use the button at the bottom of the page.

To cook along, please be sure to have all of your ingredients, measured out, room temperature, and organized! If you plan to make the pizza with me on the day of the livestream, you have two options (depending on when you plan on eating). The dough can be made the night before (referencing the video at the bottom of the page). Pulled out from the fridge 2-4 hours prior to the class, and left to proof somewhere warm.

The dough can be made the morning of, shaped, and left at room temperature to proof for 2-4 hours before the class.

You can follow along during the stream and eat pizza later in the day when it finishes proofing.

I will have different batches of dough prepared at various points in the dough making process. This is to sidestep the proofing. While the class is interactive, and you can cook along - Keep in mind, properly making dough takes time and planning.

Please plan your dough making accordingly, and don’t be afraid to ask questions for clarification - that’s what I am here for!

While you could mix and knead this dough together by hand, I do feel it benefits from kneading in a stand-mixer with a dough hook. If mixing by hand, be sure you’ve developed enough gluten and the dough passes the “window-pane” test.

Keep in mind that dough proofing is incredibly temperamental and fickle. Proofing times and temperatures vary from day to day and kitchen to kitchen. I’ve done my best to make this recipe universal, but keep in mind that it may not be exact on your first attempt, as there are MANY, MANY factors that can affect the outcome of a dough. Monitor temperatures as best you can, make adjustments when needed, and use your best judgement. REMEMBER THAT A RECIPE IS JUST A ROAD MAP - YOU STILL NEED TO “DRIVE THE CAR”.

This dough is great for NY-Style Pizza, Calzones, or Stromboli. A great all-purpose technique to have in your recipe book.

Notes on Ingredients

There are only a few ingredients in dough, therefore; it makes sense to source the best you can find. I prefer freshly milled flour. The heritage bread flour blend from Hayden Flour Mills is great for this recipe. (Trust me, it will change your life!). If you are unable to source a blend of wheats, I prefer King Arthur Bread Flour.

Be sure to use INSTANT YEAST; active dry yeast needs to be bloomed before being added to a recipe, and fresh yeast would require different amounts. This recipe can be adapted to include a sourdough starter - use your favorite ratio, based on the strength of your starter.

I use Diamond Crystal kosher salt, a mild and light extra virgin olive oil, and filtered water. I recommend canned tomatoes from Bianco DiNapoli - you can find them at Whole Foods. Every detail makes a difference when making pizza or dough.

I don’t think I need to make a list of pizza toppings. The possibilities are endless. Pepperoni, mozzarella, dried oregano, fresh basil, or grated parmigiano are some of my favorites. Thick or thin cut pepperoni, low or high moisture mozzarella, there is no right or wrong answer - each just produces a different style of pizza. I don’t necessarily have a favorite style of pizza, and I usually just make whatever I am in the mood for.

Ingredients

note - the percentages below refer to the baker’s percentages, to be used for adjusting or scaling the recipe

100% - 250g Bread Flour (10% of which optionally can be whole wheat) + 50g 00 Flour

65% - 195g water, warm (90ºF)

2.5% - 7.5g sugar

2% - 6g instant yeast

4% - 12g olive oil

2.2% - 6.5g salt

(one egg + 1Tb milk for egg wash + sesame seeds, parsley, dried Italian herbs for dusting optional)

Dough Making Instructions

Reminder - this can be made the night before and allowed to fermented in the refrigerator to develop additional flavor. Or can be made the morning of pizza day. The speed number below refer to the kitchen-aid mixer.

Combine water, oil, sugar, and yeast in the bottom of the stand mixing bowl. Add flour on top and mix low speed (2) for 3 minutes until fully combined.
Cover the bowl with wrap or a kitchen towel and allow to rest on the counter for 25-30 minutes.
Bring mixer to low speed (1) and gradually add salt. Mix for 1 minutes.
Increase mixer to speed medium low (2) and mix for 3 minutes.
Stop the mixer and scrape down the sides of the bowl and the dough hook.
Continue mixing on medium speed (3) for 4 minutes.
Increase to speed (4) for 4 minutes.
Total mix time (approx 12-15 minutes).
Cover bowl and allow dough to sit for 20 minutes.
Divide dough into 260g balls and shape on the surface of the countertop. Using your hands to gently drag the ball into a taught and tight smooth circle.
Place into small container sprayed with non-stick spray. cover.
Either ferment in refrigerator overnight or (see 13)
The day of baking, proof dough at room temperature or somewhere warm 78-84F) for 2-4 hours until poofy and doubled in size.
An hour before baking, preheat oven and a pizza stone (optional), baking tray, or cast iron pan, at 500ºF.
When the dough is proofed, gently dust a work surface and parchment paper with a mix of 50:50 rice:ap flour and roll your dough into a rectangle.
Top. Fold. Brush with egg wash and optional garnishes.
Bake at 425 for 16-22 minutes until golden brown and crispy.
Slice onto a wire rack to cool and rest for 3 minutes before eating.

For Gluten Free

Combine all ingredients (same amounts as above, substituting all of the flour for the GF substitute recommended in the “welcome note”) in a stand mixer and mix on low speed with the dough hook for 3 minutes.
Increase speed to medium and continue mixing for 5 minutes - stopping once to scrape down the bowl and the hook.
Cover the bowl with a towel and allow to rest for 5 minutes.
Divide the dough into portions, and shape into balls.
Place into non-stick spray lined containers and cover.
Proof at room temperature (78-84ºF) for 2-4 hours until doubled in size.
Continue following steps 14 from above.

Sasto Family Red Sauce

1ea small white onion

(approx) 1/4c-1/2c olive oil

2-3tsp dried oregano

1tsp dried or fresh thyme

4-6 clove garlic, peeled

28oz can tomato, crushed

2tsp tomato paste

pinch chile flake

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. caramelize tomato paste

4. season with salt, sugar, and dried herbs

5. add crushed or milled tomatoes and juices.

6. Simmer and reduce for 20-30 minutes

kitchen equipment

dough knife or bench scraper

parchment paper

pastry brush

kitchen scale

rice flour / ap flour (for dusting)

baking stone (optional)

non-stick pan spray

reusable shower caps / lid for bowls and containers

kitchen thermometer

kitchen towel

container with lid (for proofing)

stand mixer - with dough hook (optional)

Welcome Pizza People!