Make the dough and refrigerate until ready to use. Can make from 24 hrs - 4 days in advance. The recipe makes three 10-12" pizzas. Use a food scale for the most accurate measurements in grams.
To use immediately: use warm water and a pinch of sugar to proof the yeast. Do not refrigerate.
315 g water
500 g flour
4 g yeast
10 g salt
1 small jar pizza sauce
8 oz Mozzarella cheese (will cover 3 pizza's, more if desired)
In the bowl of a stand mixer, mix ingredient just until blended with dough hook. Let rest for 20 minutes.
Mix on low for 2 or 3 minutes, until the dough is springy and smooth. Divide the dough into three 276g balls. Place each ball in a ziplock bag with a dash of olive oil. Refrigerate dough overnight before using.
Put the stone/pizza steel in the oven and preheat it to 550 degrees. Let the stone/pizza steel sit in the oven for at least 40 minutes before baking the pizza.
Roll out the dough on a piece of parchment paper. Lightly brush the top of the crust with olive oil and sprinkle with garlic powder. Add toppings and transfer the assembled pizza on the parchment onto the stone (you can use a cookie sheet to do this). Bake the pizza for 5-10 minutes, watch not to burn.
roasted red peppers (in jar or can use fresh peppers)
Fresh diced garlic
If you use a jar sauce and have this at your local grocery store, I highly recommend it! The taste is perfect. Le Roselli's