Prep 10 mins
Cook 4 hrs
Serve the pizza by itself as a snack or with soup or salad for a light meal.
- 793.78 g can crushed tomatoes
- 14.79 ml olive oil
- 0.59 ml table salt
- 354.88 ml mozzarella cheese, shredded (6 ounces)
- 709.77 ml all-purpose flour (15 ounces)
- 395.10 ml water, room temperature (13 1/2 ounces)
- 6.16 ml table salt
- 7.39 ml instant yeast
- 6.16 ml sugar
- 73.94 ml extra virgin olive oil
- Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl.
- Let sit 30 minutes, stirring 3 times to allow juices to drain.
- Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.).
- Place towel or shelf liner beneath stand mixer to prevent wobbling.
- Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl.
- Turn off mixer and let dough rest 20 minutes.
- Sprinkle yeast and sugar over dough.
- Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl.
- Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
- Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula.
- Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top.
- Flip dough over once so it is well coated with oil; cover tightly with plastic wrap.
- Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2-1/2 hours.
- One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees Fahrenheit.
- Coat rimmed baking sheet with 2 tablespoons oil.
- Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl.
- Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.).
- Let dough rest in pan until slightly bubbly, 5 to 10 minutes.
- Using a dinner fork, poke surface of dough 30 to 40 times; sprinkle with kosher salt.
- Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking.
- Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella.
- Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.
Happy Belated Birthday to Youuuuuu!! :) I began the dough in the ABM (3 cups flour and 1 1/3 cups water, and added two tablespoons dried onion). I could tell immediately that I needed more flour! I added 2/3 cup of whole wheat flour and made the dough into two 12" crusts and pre-baked them for 12 minutes at 425F in Pyrex pans. For one Pizza Bianca, (using one crust) I used one 14 1/2 ounce can of diced tomatoes (seasoned with garlic, oregano, and basil and drained really well). I added 1/8 teaspoon garlic salt and four large fresh basil leaves snipped ~ and 1 cup mozzarella cheese! I will use the second pre-baked crust to make Pizza With Caramelized Leeks, Pear and Blue Cheese in a day or so! :)
Beyond brilliant in its simplicity! This is truly pizza as it was meant to be. I used San Marzano tomatoes that I whirled in the blender for just a moment. Mixed them with 1 clove garlic and a bit of garlic infused olive oil, then made as directed, topping the baked pie with fresh torn basil and cracked pepper. Mmmmmmm....
Dear hubby eat almost the whole pie!!! I had leftover sauce that I used and topped with dried parsley, oregano and pepper flakes. Good stuff! Thanks made for ZWT 2011