Are you a fan of a caramel-y darker bake? Then you're in luck!
This recipe can be a little complex. But have no fear you can always just order out. It might not be as good. It might even be a little cold.
But if you have the right materials and the skill, then damn this pizza is worth the extra TLC you have to put in.
Recipe (In baker's math)
100% Organic High Gluten Flour (13.5%)
70% Hydration
3% Salt
2% Diastatic Malt
1.5% Olive Oil
Yeast*
Before you start
-This dough takes about 2.5 days to ferment so plan ahead!
-Before you begin, it's important to note that your yeast can vary greatly depending on geographic location and type of yeast which is why I left this section out. The best way to figure out YOUR dough's yeast quantity is by using a dough calculator. I personally use the Pizza App which is available on iPhone or Android.
-When figuring out your yeast, you will also need to input dough size (250grams for 11" pizza), temperature (your room + fridge temp) + fermentation time (16 hours at room temp + 48 hours in fridge). See why it's important to calculate your own yeast?*
Important Materials
The dark bake really relies on three things:
1. Home oven with broiler (ideally one that can get to 550 degrees)
This is key for that coloring. Some people have an electric one which I found can work but a gas broiler with an actual flame yields superior results
2. Cast iron pizza pan + Pizza stone
Another game changer- When you stack these two together, the cast iron pan radiates so much heat upon launch and the stone keeps the temp steady and ready for pizza number two.
3. Three step cooking method as outlined below
Sauce
Prep a day before
28 oz crushed tomatoes
2 cloves of garlic
1 TB of Corto Olive Oil
Salt to taste
Italian seasoning to taste
Best to take out the sauce a few hours before baking!
Cheese
Any low-moisture mozzarella will do. Shred your own if you can.
Pre Bake
Get the oven piping hot
You'll want to set the rack as close to the broiler as possible. Set the pizza stone on the rack, then place the cast iron on the stone. Preheat your oven to 550 degrees Fahrenheit.
Once the oven has finished preheating, wait another 30 minutes to really saturate the heat inside
You can start setting up your pizza station here.
Build your pizza
Take your 250gram dough ball and stretch it to 11 inches
Top the pizza with sauce ONLY. You'll add cheese later.
Three step cooking method
Once the oven is hot AF, here comes the moment of truth:
1. Launch your pizza directly on the cast iron and bake for 5 minutes. Remember sauce and dough only at this stage.
2. After 5 minutes, Turn on the broiler, rotate the pizza and bake for 3 minutes.
3. After 3 minutes take the pizza out, add your cheese, and broil for another 3 minutes. Depending on your broiler, you may need to rotate again for even coloring.
After baking, put it on a rack to cool, had pecorino romano and then you are golden!
