Dough

Ingredients

• 250 g warm water, 90F
• 3 g instant yeast
• 9 g salt
• 365 g bread flour
• Olive oil

Instructions

Step 1

1. Mix together water, yeast salt, and bread flour in a bowl with a spoon.
2. When the mix forms into a ball and you can no longer mix with a spoon, wet your hand and continue mixing and kneading by hand for 1-2 more minutes.
3. Alternatively, you can use a stand mixer with dough hook and mix on med-high for 7-8 minutes.
4. Cover the dough with a lid and allow to ferment at room temperature for 30 min.
5. Perform 5-6 strength building folds then round and tuck the dough into a ball to create tension.
6. Cover and ferment at room temperature
7. Repeat the strength building folds and rounding and tucking
8. Now, cover and allow to ferment at room temperature for 1 hour.
9. Finally, cover and ferment in the refrigerator for 8-24 hours.

Step 2

1. Flip dough onto a floured surface and flatten into a rough square shape
2. Cut dough into 2 equal halves.
3. Oil 2 Lloyd detroit pizza pans very well with olive oil
4. Add a dough half into each pan and use your fingertips to dimple the dough and stretch it into the pans.
5. Cover and allow to proof for about 30 minutes in a warm place, 90F.
6. Dock the doughs with your fingertips once more to fully spread into the corners of the pans
7. Cover again and allow to proof at room temp for 30 more minutes.

Sauce

Ingredients

• 28 oz /800 g can crushed tomatoes
• 50 g tomato paste
• 7 g salt
• 12 g sugar
• ½ g dried oregano
• ½ g dried basil
• 1 pinch chili flakes
• Olive oil
• 10 g garlic, minced

Instructions

1. Add tomato paste, salt, sugar, dried oregano, basil, and chilli flakes into the 28 oz can of crushed tomatoes and blend with an immersion blender until smooth.
2. Add a large drizzle of olive oil to a nonstick pan over medium heat, then add in minced garlic and saute until just fragrant, about 30-60 sec.
3. Stir in tomato mixture and bring to a simmer and cook down for about 10 minutes or until reduced by half and thickened.