✨ goat

Pizza

dough (makes two tray pizzas)
1½ cups / 355ml water heated 43-46°C, or lukewarm on a warm day, warmer on a cold day, depends on the weather
1 teaspoon active dry yeast (or 10 grams)
1½ Tablespoons olive oil (or 2)
1½ teaspoons kosher salt (could be 1 Tablespoon and a half?)
3½ cups all-purpose flour and then some

sause (makes sauce for two tray pizzas)
2x 400g can whole peeled tomatoes, crushed by hand
1½ Tablespoons kosher salt or less
½ teaspoon freshly ground black pepper everything beyond this is optional, do what you like
¼ cup extra-virgin olive oil
4 anchovies, chopped fine
7 garlic cloves, minced
2 teaspoons dried oregano
2 Tablespoons fresh basil leaves

za
olive oil, for greasing
plenty of mozzarella

dough you might need double if your trays are big

Put the flour in a big bowl, make a whole in the middle and start to add. First the water, then the olive oil.

For the yeast, put it in a ramakin and add a bit of warm water and mix it around with your finger to turn it into a paste. When adding it if its stuck in the ramakin, add some more water, swish it around, and add it.

Also add the salt

I found these measurements make a sloosh which requires you to add way more flour, so add it as you start to mix it around with your hand, it needs to be just enough to get it out of the bowl in a ball.

Spread flour on your surface. Put the ball on it, and start pressing and folding to knead. Keep adding flour as you go until the dough isn't sticking to your hands anymore.

Put some more flour in the bowl, and put the ball bottom side up back in the bowl, cover with plastic wrap or a warm damp teatowel and let it sit in a warm place for 20 minutes to an hour. Or, wrap the ball in plastic wrap and let it sit in the back corner of the fridge for 24 to 48 hours. Bring back to room temperature before cooking if you do this.

sauce

Dump it all in a bowl, crush the tomatoes up by hand nice. Done.

pizza

Put a generous amount of olive oil in the bottom of a tray, enough so that you can use your hands to spread the oil to cover the base and sides of the tray.

Using a bit of oil on your surface you can stretch the dough to the size of the tray there (the oil lets it stick), or you can stretch the dough right in the tray.

Cover the tray with plastic wrap or a warm damp teatowel and let the dough sit for 10 minutes at most.

Add the cheese first, get it into the corners. Dapple the sauce on in stripes or diagonals or whatever shape you like. So long as you can see the crust, see the cheese, and see the sauce, the ratio is what matters.

Oven at 230 - 260°C, put it on the lower rack for 10 to 24 minutes, really depends on your oven and temperature. It should be golden and crispy and a bit burnt on the bottom.

Cut down the long middle and then across into thirds so you have six squares.

Originally by Frank Pinello from his Munchies How-To video, and the corresponding recipes on Vice