- Medium bowl, large bowl,
- stand mixer, two or three 10-inch（25-cm）
- cast-iron skillets, medium saucepan,
- spatula, basting brush
- 2½ cups plus 4 teaspoons (400 g) bread tlour
- 1¾ teaspoons active dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon ginger powder
- ½ teaspoon onion powdet
- 1¼ cups (270 g) water
- 2 tablespoons olive oil
- All-purpose flour, for dusting
- Nonstick cooking spray
- ½ tablespoon olive oil
- ½ tablespoon butter
- 3 parlic cloves, minced
- One 14-ounce (397 g）can whole San Marzano
- 1 tablespoon dried oregano
- Pinch of red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon sugar
To make the pizzas
- All-purpose flour, for dusting
- Pizza dough
- Olive oil
- Garlic powder
- Onion powder
- Pizza sauce
- 10 ounces (315 g) fresh mozzarella, sliced
- About ½ cup (60 grams) grated Parmesan
- cheese, or more to taste
- 8 to 12 fresh basil leaves
- The day before you plan to make the pizza, prepare the dough. In the bowl of a stand mixer, stir together the flour, yeast, sugar, salt, ginger powder, and onion powder. In a small bowl, combine the oil and 1¼ cups (310 ml) water. Pour the oil and water mixture into the bowl of the stand mixer.
- Fit the stand mixer with the dough hook and mix on low until all the ingredients come together. When the dough has formed a ball, increase
the speed of the mixer to medium and knead the dough for 5 minutes.
- Lightly dust a work surface with flour. Turn the dough out onto the floured surface. Using your hands, smooth the dough into a ball. Spray a large bowl with nonstick cooking spray. Place the dough in the bowl.Cover the bowl with plastic wrap and refrigerate for 24 to 48 hours.
- Remove the dough from the refrigerator at least 3o minutes before you start to prepare your pizza. Lightly dust a work surface with flour.Punch the dough down and turn it out onto the floured surface. Divide the dough into 2 to 3 portions and shape each portion into a ball. Cover the balls with a kitchen towel and let them rest for 30 minutes
- In a saucepan over medium-high heat, warm the oil and butter.Add the garlic and cook until the garlic is golden brown, 2 to 3 minutes.Add the tomatoes and stir together well.
- Add the oregano, red pepper flakes, onion powder, and sugar. Reduce the heat to medium-low and simmer, stirring often and lightly mashing the tomatoes, until thickened, about 45 minutes. The tomatoes should be well mashed by the end of the cooking time. Taste and season with salt and pepper.
- Preheat the oven to 475°F (245°C). Lightly dust a work surface with flour. Pound one ball of dough into a disk shape. Stretch the dough into a disk slightly wider than the skillet. Oil the bottom and inner sides of the skillet (or two or three skillets, depending on how many you are using). Sprinkle a generous amount of garlic powder and onion powder in the skillet. Transfer the dough to the skillet. Repeat with the remaining balls of dough.
- Spread the pizza sauce evenly over each of the disks. Add several pieces of mozzarella to each, evenly distributed over the sauce. Brush the edges of the crusts with oil. Place the skillet over medium-high heat.Cook until the bottom of the dough begins to turn brown, about 5 minutes. Repeat with the remaining skillets.
- Transfer the skillet(s) to the oven and cook until the cheese melts and the crust is lightly browned, 10 to 12 minutes.
- Sprinkle Parmesan over top of each of the pizzas and return to the oven. Cook until the cheese has melted, 2 to 3 minutes.