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This helps the gluten develop faster, which is key to bubbles and chew! It only takes 20 minutes-- don't skip it.
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Use the pinch and fold method to mix until a shaggy dough is formed. Then let it rest 1 hour.
This is what the dough looks like when you pinch through it. Then grab from the bottom and fold over several times. Wet your hands to keep them from sticking!
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After the 1 hour rest, fold the dough and transfer to lightly oiled container for bulk fermentation.
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Takes about 5- 6 hours. Then split in half and shape into 2 dough balls. **You can chill these dough balls for up to 2 days!
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Preheat oven + pizza steel for at least 45 minutes at 500°F. This is how you get a crackly crisp crust and spots of char!
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Leave.a 1-inch lip for a bubbly crust. Generously flour the peel, and frequently jiggle it to prevent sticking!
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Keep the toppings light and always jiggle the peel to make sure nothing sticks!
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Bake 5 min, then broil for 2- 4 min. Cheese will be melted and crust will be golden and blistered.
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