How do I make restaurant quality pizza?
Dough Recipe 3½ cups (16 ounces) high-gluten flour 9 ounces warm water 1 tablespoon classico olive oil 1 teaspoon instant yeast ¾ teaspoon salt In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it’s incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. ————————————–… Pizza Sauce 28 oz. can whole peeled tomatoes (Redpack brand preferred) 1 clove garlic, minced 1 teaspoon dried oregano flakes ————————————–… Puree the tomatoes, garlic, and oregano in a blender. Pour into a saucepan and simmer over low heat for 30 minutes (do not boil). Wh
