What type of flour makes the best Pizza?

By Ethan Chlebowski · 120 min

Ingredients

Instructions

1. Add the dough ingredients to a bowl and mix until a sticky dough forms. Cover and rest for 15 minutes.
2. Meanwhile, put all sauce ingredients except the basil and salt in a pot over low heat with a lid, and simmer.
3. Peel the garlic and onions without dicing them, unless you will not blend the sauce.
4. Knead the dough for about 5 minutes until it passes the windowpane test: a thin piece stretches until translucent without tearing.
5. Cover the dough and let it rise for 30 minutes.
6. Simmer the sauce, stirring occasionally, uncovered while the dough rises.
7. Turn off the heat, blend the sauce smooth, season with salt to taste, and add basil leaves if using. Set aside.
8. Oil a 9x13 pan, Detroit-style pan or quarter sheet pan generously, put the dough in and stretch it to the edges until it springs back.
9. Let the dough rest for a final 20 minutes, then stretch it fully to the corners.
10. Preheat the oven to 450°F/232°C.
11. Layer the chilies and oregano on the dough, then an even layer of grated mozzarella. Spoon the sauce over the cheese in 3 long strips, leaving stripes of cheese exposed.
12. Bake on the middle rack for about 20 minutes, until the crust is golden and crisp and the cheese is bubbly.
13. Cool the pizza on a rack for 5 minutes before slicing.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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