Pizza
This is adapted from the recipe on Jeff Verasano’s web site, which is fascinating reading although it has a slightly unhinged quality.
Pizza Dough
1 1/2 cup warm water (110° – 115° F)
1 packet active dry yeast
3 1/4 cup flour
1 1/2 tsp salt
Pour water into the bowl of a stand mixer. Add yeast and allow to dissolve for 10 minutes. Add one cup of flour and the salt and mix with a dough hook at low speed until well blended. Add another cup of flour and continue to mix at low speed, scraping the sides with a rubber spatula, until well blended. Add 2/3 cup flour and continue to mix, scraping the sides with a rubber spatula, until well blended. Raise the dough hook and cover the bowl with plastic wrap. Allow to rest 20 minutes. Remove the plastic wrap, lower the dough hook and mix at low speed for eight minutes. After five minutes, add remaining flour a spoonful at a time until well blended. The dough should remain relatively wet; do not feel the need to use all of the remaining flour. Increase speed slightly for the final minute. Raise the dough hook, cover the bowl with plastic wrap, and let rest 20 minutes. With floured hands, remove dough and place onto a floured surface, turning to coat lightly with flour. Cut dough in half with a sharp knife or dough scraper and form into two balls, turning to lightly coat the cut sides with flour. Place in very lightly oiled plastic or aluminum containers with lids, turning the dough to coat it lightly in oil. Cover and place in refrigerator for at least 24 and up to 72 hours. Remove from refrigerator and bring to room temperature before using.
Pizza Sauce
1 can whole San Marzano tomatoes
2 tsp oregano
salt and pepper to taste
With an immersion blender, puree the tomatoes in the can. Crush oregano between your fingers and add to tomatoes. Add salt and pepper to taste. There is no need to cook this.
Pizza
Place pizza stone in oven and preheat oven to highest possible temperature (at least 45 minutes). Sprinkle a little corn meal on a pizza peel and, working quickly, form a pie and add sauce and toppings (and not too much of either). Make sure the pizza is not sticking to the peel. Place in oven and bake until well charred (in our oven, about 5-6 minutes).