Making Authentic Pizza At Home 2 Ways

In a large bowl, mix together the flour and salt.

Add yeast mixture to the flour and mix by hand until a shaggy dough forms and the flour is fully hydrated. Cover with plastic wrap and let sit for 20 minutes at room temperature.

Remove the dough to a work surface and slap and fold the dough for 1-2 minutes or until the dough starts to become smooth. To slap and fold simply, pick the dough up and slap the bottom down and fold it over itself. Repeat this action by picking the dough up from the front, rotating it a quarter turn and slapping and folding the dough again. Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.

Slap and fold again for 1-2 minutes or until the dough ball is very smooth and hardly sticks to the work surface. Use your hands to rotate the ball in a circular motion against the work surface to roll it into a taut ball. Coat a large bowl with oil and add the dough to the bowl. Cover with plastic wrap and place in the fridge for 14-18 hours.

After the overnight rise, punch all the air out of the dough. Divide the dough into 5 even pieces, 250 grams each. Push out all the air and fold all the sides into the center. Turn the dough over and roll the dough between your hands, keeping constant contact with the work surface, to roll it into a taut ball. Dust a proofing box or rimmed baking sheet with flour and place the ball seam side down. Repeat with the remaining pieces of dough, making sure to leave at least 1.5” (4cm) of space between each to give room for them to rise. Cover and let proof at room temperature for 3-4 hours.

Strain the tomatoes and sauce through a fine mesh strainer. One by one squeeze the tomatoes of all of their excess liquid. Place the squeezed tomato flesh into a food processor and repeat with the remaining tomatoes. Reserve the strained tomato liquid for another use.

To the food processor with the tomatoes add the garlic cloves and extra virgin olive. Process until extremely smooth. Season to taste with salt and a pinch of sugar, if using.

Strain the sauce again through a fine-mesh strainer into a container, pushing out as much pulp as possible leaving behind only the seeds. Set aside.

Preheat a pizza oven to 800-850℉ (427-545℃) for at least 15 minutes.

Generously flour a pizza peel and place one dough round on top. Flour the top of the dough and using a fist, punch down the center of the dough leaving a thin border around the edges for the crust. Next, drape the dough over your knuckles and stretch and turn the dough until it becomes a 10-12” (25-30cm) round.

Add a couple of tablespoons of tomato sauce to the center of the dough and use the back of a spoon or ladle to spread it evenly across the dough up until it meets the inner edge of the crust. Tear 8-10 pieces of mozzarella and evenly place it over the dough followed by a few fresh basil leaves.

Place the pizza in the pizza oven and cook for 30-45 seconds until puffed and one side begins to char. Rotate the pizza 180 degrees and cook for another 30-45 seconds or until evenly charred on all sides.

Remove from the oven and top with a light drizzle of olive oil, flakey salt, and freshly cracked black pepper.

Repeat with the remaining doughs and serve.

Whisk the yeast into the water and let sit at room temperature for 5 minutes.

In a large bowl, mix together the flour and salt.

Whisk the olive oil into the yeast mixture and then add that to the flour. Mix by hand until a shaggy dough forms and the flour is fully hydrated. Cover with plastic wrap and let sit for 20 minutes at room temperature.

Remove the dough to a work surface and slap and fold the dough for 1-2 minutes or until the dough starts to become smooth. To slap and fold simply, pick the dough up and slap the bottom down and fold it over itself. Repeat this action by picking the dough up from the front, rotating it a quarter turn and slapping and folding the dough again. Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.

Slap and fold again for 1-2 minutes or until the dough ball is very smooth and hardly sticks to the work surface. Use your hands to rotate the ball in a circular motion against the work surface to roll it into a taut ball. Coat a large bowl with oil and add the dough to the bowl. Cover with plastic wrap and place in the fridge for 14-18 hours.

Generously coat a rimmed baking sheet with olive oil. Punch down the risen dough and add to the baking sheet. Gently stretch the dough until it almost reaches all four edges of the pan. It may resist a little, just let the dough rest a few minutes and then gently stretch again until it is evenly spread.

Cover the pan with another inverted baking sheet, wrap in plastic wrap, and proof at room temperature for 2 hours.

In a medium saucepan over medium heat, add the pancetta and 1 Tbsp (15ml) olive oil. Stir occasionally until the pancetta begins to render out its fat. Continue to cook for 2-4 more minutes, stirring occasionally, until the pancetta is golden brown and crispy.

Add the garlic and saute for about 1 minute or until the garlic is toasted and golden brown. Stir in the crushed red pepper flakes, if using, and cook for an additional 20-30 seconds to toast.

Stir in the crushed tomatoes and bring the sauce to a boil. Reduce the heat to low and simmer for 5 minutes or until slightly thickened.

Season with salt and a pinch of sugar to taste. Stir in the remaining 4 Tbsp (60ml) olive oil, remove from heat and set aside.

Cut the mushrooms through the stem into quarters or eighths, depending on their size.

Coat a medium skillet in oil and place over medium-high heat. When the oil is very hot and you begin to see ripples in it, add the mushrooms cut side down, in a single layer. Optionally, add a weight or press on top of the mushrooms to push them into the pan and cook for about 2 minutes or until deeply caramelized on the first side. Toss and continue to cook until the mushrooms are soft and golden brown all over. Season with salt and pepper to taste and set aside in a bowl.

Wipe the same pan out with a paper towel and place back over medium-high heat. Again coat the bottom of the pan with oil and heat until hot and just beginning to ripple. Add the onion and saute for 4 minutes or until softened. Season with salt to taste and add to the bowl with the mushrooms. Stir in the thyme and toss together. Set aside.

In a large bowl toss together the mozzarella and Parmigianno until evenly combined. Set aside.

When you are about 1 hour away from cooking your pizza, preheat the oven to 500℉ (260℃).

Remove the lid from the proofed dough. Ladle about ¾ of the tomato sauce evenly over the dough, using the back of the ladle to spread it out evenly, leaving about ¼” (6mm) border for the crust. Place the remainder of the sauce in the fridge for another use.

Evenly spread the cheese topping across the entire surface of the dough, again leaving the same small border around the edge for the crust.

Top a ⅓ of the pizza with the mushroom and onion mixture, leave ⅓ plain and top the remaining ⅓ of the pizza with the sliced pepperoni.

Bake in the preheated oven for 20-25 minutes or until the cheese and toppings are deeply brown and caramelized. Top the mushroom and onion section with frisée and shavings of Parmigianno Reggiano.

Slice and serve.