@sophia_roe

This is a really hard recipe process to write, as so much of this process is about “touch and feel” This process for sure takes awhile, but it’s a great way to feed a ton of your friends and family, plus you can even double or triple this recipe and have a pizza party! — — •pizza dough! • 285g warm filtered water • 7g instant yeast • 25 grams olive oil • 435 grams bread flour • 10 grams salt **another 20-30 grams olive oil for topping dough and sheet pan — - Add all ingredients into stand mixer with dough hook attachment and mix on low for 2-3 minutes until dough forms. Turn speed to high and continue to mix for about 7 minutes or until dough is good and smooth. Transfer dough to well oiled sheet pan, cover with a large bowl so the dough has space to expand, and allow to rise at room temp for about 45 minutes. After 45 minutes, stretch and fold your dough using the “stretch and fold method” 2 time (there are so many videos on youtube showcasing this method) After the folds, cover the dough and allow to rise again at room temp for another 30 minutes. Do two more sets of “stretch and fold” turns, and then cover the dough again and allow to rise for another 30 minutes. *this process does take time, but it’s so worth it! — — At this stage your dough is reading to spread out fully on the your WELL oiled sheet pan. Make sure to spread the dough into corners of the sheet pan and up the sides. I use at least 20 grams of olive oil to do this. Nobody wants their pizza to stick! Once you spread out your dough, cover and let rest for another 15 minutes. After that, use your finger to press down any air bubbles, similar to how you would make focaccia bread. You can add more olive oil if you think you need it, or any seasonings you want to add directly to the dough before you add toppings. Cover and allow to relax for one last time for 15 minutes. After this rest, you can finally add your toppings! For this pizza I used a quick marinara, lemon basil, and some local burrata with PLENTY of basil oil. — — Bake at 500 degrees for at least 20 minutes, rotating the pan every five minutes for ultimate crunch! #pizza #sheetpan #summer