Apologies, I only just now saw this. The recipe I used for this pizza is below.
Tomato Sauce (makes enough for four pizzas)
One 28-oz can of San Marzano whole peeled tomatoes
3 tbs tomato paste
1 tbs olive oil
1 1/2 tsp sea salt
1 tsp dried basil
Cheese
2 oz fresh mozzarella, thinly sliced (can use more if you like)
Toppings
Fresh basil
Dough
258g 00 flour
50g sourdough starter (at peak)
162g water
5g sea salt
3/4 tsp olive oil
Instructions
Blend juice from tomatoes with other sauce ingredients well in blender. Add tomatoes and pulse to crush, leaving chunks. Refrigerate until ready to use, stir before applying
Mix all dough ingredients (except salt) in KA bowl
Knead at medium speed in KA for 15 minutes, adding salt in about halfway through
Let sit for 15 minutes, covered
Do a final knead, 4 minutes
Round dough and place in container and cover, allow bench ferment until at least doubled (use spray oil on container to keep from sticking)
Punch down, re-round and put in refrigerator for cold ferment 24-72 hours
Preheat outdoor oven to at least 900F (~15 minutes on high)
Stretch and top your pizza with the sauce and cheese (the pictured pizza was stretched to about 14" and feeds two comfortably)
Turn oven to low, place pizza in oven, close and allow ~15-20 seconds for bottom to firm up, then turn flame back to high
Turn pizza 1/4 turn, 15-20 seconds each turn until 360 is complete
Pizza should bake in around 90 seconds, being careful to turn as necessary to avoid burning near the flame
Add basil after the bake is complete
Apologies, I only just now saw this. The recipe I used for this pizza is below.
Tomato Sauce (makes enough for four pizzas)
One 28-oz can of San Marzano whole peeled tomatoes
3 tbs tomato paste
1 tbs olive oil
1 1/2 tsp sea salt
1 tsp dried basil
Cheese
2 oz fresh mozzarella, thinly sliced (can use more if you like)
Toppings
Fresh basil
Dough
258g 00 flour
50g sourdough starter (at peak)
162g water
5g sea salt
3/4 tsp olive oil
Instructions
Blend juice from tomatoes with other sauce ingredients well in blender. Add tomatoes and pulse to crush, leaving chunks. Refrigerate until ready to use, stir before applying
Mix all dough ingredients (except salt) in KA bowl
Knead at medium speed in KA for 15 minutes, adding salt in about halfway through
Let sit for 15 minutes, covered
Do a final knead, 4 minutes
Round dough and place in container and cover, allow bench ferment until at least doubled (use spray oil on container to keep from sticking)
Punch down, re-round and put in refrigerator for cold ferment 24-72 hours
Preheat outdoor oven to at least 900F (~15 minutes on high) Stretch and top your pizza with the sauce and cheese (the pictured pizza was stretched to about 14" and feeds two comfortably)
Turn oven to low, place pizza in oven, close and allow ~15-20 seconds for bottom to firm up, then turn flame back to high
Turn pizza 1/4 turn, 15-20 seconds each turn until 360 is complete
Pizza should bake in around 90 seconds, being careful to turn as necessary to avoid burning near the flame
Add basil after the bake is complete