Chef Hooman: How To Make Pizza From Scratch

Ingredients:

1. 800 grams of all purpose bread flour (Robin Hood)

2. 500 ml filtered water

3. 16 grams of salt (Baleine Sea Salt)

4. 4 grams of instant yeast (Fleischmann's)

5. 20 ml of Olive oil (Irini Extra Virgin Olive Oil)

Directions:

1. Weigh out 800 grams of all purpose bread/pizza flour in a medium size bowl.

2. Add 16 grams of salt.

3. Add 4 grams of instant yeast. If you don't have instant yeast, like I didn't, just add 4 grams of yeast in a cup of water for couple of minutes and add the mixture in the medium size bowl.

4. Place 500 ml water in a large size bowl.

5. Combine flour/salt/yeast mixture into water in the large size bowl.

6. Whisk the flour mixture in the large size bowl.

7. Add 20 ml of olive oil and start mixing it using your beloved hand.

8. Mix the dough till it looks like a ball (it took me 10 minutes). Then divide the dough into 4 equal pieces(shaped like a ball), and place them in 4 small to medium size Tupperware, and dump the ball into the container (Tupperware). Put the lid on and let it stay there for 72 hours in the fridge.

9. You should clean up the counter now :-) That part was a bit messy. The idea is to make everything stick together to look like a smooth dough.

10. Cut a large piece of parchment paper.

11. Get the dough out of the Tupperware, allow your dough balls within 1 hour to come to room temperature.

12. Scoop it out on a plate on white flour and cover the dough with the flour on both sides.

13. Transfer the dough to the parchment paper and start stretching it out. Make sure you have the bubbles in the middle and crust on the edge.

14. Toppings are different. I am going to make a vegan pizza, so I chose:

a) Field Roast Italian Sausage
b) Basil Pesto Sauce
c) dalya smoked gouda favor dairy-free cheese
d) Zengarry creamy dairy-free swiss cheese
e) Kanko Bread Crumbs
f) La San Marzano Tomato Sauce
g) Red pepper
h) Olive Oil
i) Lemon
j) Asparagus
k) potato