Thin n Crispy

[u/Scoop_9]

Dough:

250 bread flour
125 water
.38g yeast
5 g salt

Stretch and folds over 3 hours. Into fridge minimum 2 days. Better at 4-5. Pull out of fridge 4 hours before baking. Bake at max temp on stone or steel for 8-11 minutes depending on doneness preference. This was 10:15 or so.

Sausage:

1# ground pork 80/20
3/4 tsp salt
1/2 tsp granulated onion and garlic
1/2 tsp ground fennel or 1 tsp toasted whole fennel
1/4 tsp red pepper
Black pepper-some cranks
Light pinch sugar

Sauce
28 oz can crushed tomatoes
Small can paste
1 tsp salt
1.5 tsp sugar
1/2tsp garlic
1/2 tsp onion
2 tsp oregano
Splash of fish sauce
Blended together.

Low moisture whole milk mozz. 215g for this pizza. Happened to be smoked mozz. A nice twist but not essential at all. Part skim mozz will be fine too.

Finish with micro planes hard cheese of preference. This is pecorino.

I like banana peppers or sauerkraut more than giardiniera. But that’s just me. An acidic topping works really well with the fresh sausage.

Enjoy.

Crush

[u/BakoJeff]

Beautiful!!
When’s the next pizza night?
😁

[u/Scoop_9 → u/BakoJeff]

Probably a pan pizza tomorrow 🙃

[u/The_PACCAR_Kid]

It looks great!!! :)

[u/Scoop_9 → u/The_PACCAR_Kid]

Thank you 🙏

[u/lubelle12]

Kudos for square cut!!

[u/Scoop_9 → u/lubelle12]

Square cut is essential for this size and style.

[u/GroundbreakingAsk468]

Triangle slices are for the tummy, square slices are for the soul✨✨✨

[u/JimmyMcPoyle_AZ]

I love adding paste to the sauce/canned tomatoes. It thickens it up perfectly.

How are you launching this?

[u/Scoop_9 → u/JimmyMcPoyle_AZ]

For sure on the sauce for this style. It’s so bright and also really deeply tomato if using decent crushed to start.

Raw with real light semolina.

[u/collarboner1]