I have a renewed respect for the pizzaiolas of the world.
Chef Justin Plank of Terralina Crafted Italian restaurant at Disney Springs joined me, virtually, in my kitchen to walk me through making a pizza.
It did not go well.
I explain all that in the video, but there is nothing wrong with Plank’s recipe, just the way I executed it. And executed is an apt word.
Watch the video then check out the recipe. Be sure you use high-gluten flour and not gluten flour. Other tips in the video.
(Simple tomato sauce)
Yields 24 ounces
28 ounce can Plum tomatoes
2 Tablespoons Olive oil
2 Tablespoons Garlic (chopped)
Taste Sugar (about 2 tablespoons)
¼ cup Basil leaves (loosely packed
Heat olive oil in heavy sauce pan. Add Chopped garlic and cook until lightly brown.
Add canned tomatoes with juice and cook on low heat for 10 to 15 minutes to reduce. Season with salt and pepper and adjust acidity to taste with sugar.
Add basil leaves and puree with handheld immersion blender, then let simmer for 30 to 45 minutes. (If you prefer a “chunkier” sauce, add the basil after you’ve pureed the tomatoes.)
Check seasoning and adjust as needed.
Chill until ready to use on the pizza.
Makes 3 pizzas (about 8 – 9 inches)
1.5 cup All Purpose flour
1.5 cup High Gluten Flour
½ teaspoon Kosher Salt
½ teaspoon Sugar
1 Cup Warm water (115 F)
¼ cup Olive oil
2 teaspoons Active dry yeast
Combine all the flour and salt in a large mixing bowl or mixer with dough hook.
Add yeast and sugar to warm water and stir to combine. Let stand for a few minutes until bubbles begin to form,
Add oil to yeast mixture and pour into the flour with mixer on low speed.
After a couple of minutes, turn the mixer to medium and knead for about 5 minutes until it forms a dough that clings to the hook. The dough should be smooth and elastic.
Form into a ball and place in a bowl to rise for 30 minutes to an hour. It should double in size.
Cut into two or three pieces and roll into pizza shapes. Allow to rest a few minutes before adding sauce and toppings.
Heat oven to 500 degrees.
Flatten one of the dough balls and stretch it to form an 8-inch crust. Ladle approximately two ounces of the pomodoro sauce on the crust, smoothing to the edge.
Top with torn pieces of fresh mozzarella and sliced Roma tomatoes.
Slide pizza dough onto pizza stone, baking sheet or cast iron skillet and bake until crust is golden brown and cheese has melted. Remove and sprinkle with torn fresh basil.