Étapes

• Step 1

  For the Pizza Sauce: Pulse tomatoes and their juice in a food processor until pureed. Puree should not be completely smooth, and still have some chunks of tomato. Set aside.

  Ingrédients

  • 1 Can (28 oz) can whole peeled tomatoes

• Step 2

  Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.

  Ingrédients

  • 1 Tablespoon huile d’olive extra vierge

  • 1 Tablespoon bâtons de beurre non salé

• Step 3

  Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

  Ingrédients

  • 2 Clove ail, râpé ou émincé

  • 1 Teaspoon Origan Séché

  • To Taste Flocons de piment fort rouge

  • To Taste sel cachère

• Step 4

  Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2 (about 1 hour).

  Ingrédients

  • 2 Sprig Basil, With Leaves Attached

  • 1 Medium Yellow Onion, Peeled and Split in Half

  • 1 Teaspoon sucre

• Step 5

  Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

  Ingrédients

  • To Taste Sel

• Step 6

  For the Pizza Dough: Combine flour, sugar, 2 tsp. salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly.

  Ingrédients

  • 4 1/2 Cup bread flour

  • 1 1/2 Tablespoon sucre

  • 2 Teaspoon levure instant

• Step 7

  Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

  Ingrédients

  • 3 Tablespoon huile d’olive extra vierge

  • 15 Ounce eau tiède

• Step 8

  Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.

• Step 9

  Divide dough into three even parts and place each into a 1 gallon (4 L) zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.

• Step 10

  At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

  Ingrédients

  •  bread flour

• Step 11

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. Place pizza stone on grill grates if using.

  00:15

  450 ˚F / 232 ˚C

• Step 12

  Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8” (20 cm) circle, leaving outer 1” (3 cm) higher than the rest. Gently stretch dough by draping over knuckles into a 12” to 14” (30 to 35 cm) circle, about 1/4” (1 cm) thick. Transfer to pizza peel that has been sprinkled with cornmeal.

  Ingrédients

  •  cornmeal

  •  Pizza Peel

• Step 13

  Spread approximately 2/3 of sauce evenly over surface of crust, leaving 1/2” (1/2 cm) to 1” border along edge. Evenly spread 1/2 of cheese over sauce and top with pepperoni.

  Ingrédients

  • 1 Pound Fromage mozzarella, râpé

  • 1 Pound Pepperoni, sliced

• Step 14

  Slide pizza onto baking stone and bake until cheese is melted (slightly browned) and crust is golden brown and puffed, 15 to 20 minutes total.

  00:20

  450 ˚F / 232 ˚C