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Makes 2 pizzas
Lior Lev Sercarz
625 grams bread flour (5 cups), all-purpose will also work
15 grams salt (1 Tbsp)
500 grams lukewarm water (2 1/2 cups)
60 grams olive oil (4 Tbsp)
1 (28oz) can whole peeled tomatoes
Any other toppings you like
In a large bowl combine the yeast, water and silan and whisk till combined. Set aside for 5 to 10 minutes until it starts foaming lightly.
Whisk in the salt and then add the flour. Using a rubber or wood spatula mix the flour and the liquids to obtain a sticky dough. Add the olive oil and gently mix. Note that the oil will not fully go into the dough and will mostly coat it. Cover with plastic wrap and let proof for 4 hours or overnight in the fridge.
Line two 9x13 baking trays with parchment paper. Pour a few tablespoons of olive oil in each pan to coat the bottom and sides.
Divide the dough between both trays and with your fingers push it to over all the surface. If it retracts wait a few minutes and repeat the same action until you cover the whole pan. Set aside to proof again for 1 to 2 hours (dough should rise to double its initial thickness).
Crush the tomatoes and cook with the Pizza Posto, and olive oil for about 20 minutes. Taste and adjust seasoning with salt. You will have some sauce left over. It's great with pasta also.
Preheat the oven to 475°F.
Spread a thin layer of the pizza sauce over the dough, top with cheese and anything else you like (just make sure to par-cook anything that has a lot of moisture). Add another sprinkle of Pizza Posto if you like.
Bake for about 10 minutes if your oven is a convection oven, or about 15 minutes if it is not.