Pizza Dough & Sauce

Dough

Ingredients

• 500g AP flour
• 100g vital wheat gluten
• 10g salt
• 5g yeast
• 440g water (~110°F)

Directions

• Blend all dry ingredients in a food processor for 60 seconds.
• Slowly pour in the water over 30–60 seconds while mixing.
• Blend for an additional 30–60 seconds until dough forms.
• Divide dough into 5 pieces (approx. 200–210g each).
• Spray 5 deli containers with a light spritz of oil.
• Ball each dough piece and place into containers; spray tops with a bit of oil.
• Let rise:
  • Overnight in the fridge (pull out 2 hours before using)
    or
  • On the counter for 1 hour for same-day use.

Notes

• To pre-prep dough: place each dough ball into a gallon bag, flatten, and freeze.
• Remove from freezer and let sit on the counter for 1 hour before using.

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Tomato Sauce

Ingredients

• 1 can Cento crushed tomatoes
• 2g garlic powder
• 6g salt

Directions

• Mix all ingredients together until fully combined.

Notes

• Sauce is ready to use immediately; no cooking required.

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Assembly & Baking

Ingredients

• 60g low-fat low-moisture mozzarella
• 80g sauce
• Prepared dough from above

Directions

• Preheat oven to 425°F.
• Top stretched dough with 80g sauce.
• Add 60g mozzarella.
• Bake for 12–14 minutes, or until crust is golden and cheese is melted.

Notes

• Adjust cheese or sauce amounts to taste.