This Pizza is prepared with the fingertip technique and boast a beautiful browned Crust with dimples that not only bake up the underside crust with a very pleasing texture contrast. It also creates dimples on the top side to hold pockets of extra Pizza Sauce. The Pizza is Sauced right to the edge and creates a really crispy edge when cooked up. Check the notes for calculating how much dough to use for your particular sized baking sheet and whether you want a thin or thick crust.
Servings: 6 portions
Equipment
- 1 Mixing Bowl for the Dough
- 1 Bowl & Ladle or Spoon for the Pizza Sauce
- 1 Digital Scale to weigh out the dough
- 1 Plate for all the toppings
- 1 17.25x11.5 Baking sheet preferably a 12x24 for the Greco style
- 1 Brush to Grease the Pan
- 1 Saran Wrap or a Dedicated garbage bag to cover the dough
Ingredients
- 794 g Pizza Dough - see notes for different sizes
- As Desired Pizza Sauce - see the post for some ideas on Pizza Sauce
- As Desired Pizza Toppings - Pepperoni, Italian Sausage, Bacon, etc.
- As Needed Olive Oil - to grease the baking tray
- As Desired Mozzarella Cheese Blend - 3:1 Mozzarella to Provolone
Instructions
- Prepare the Pizza Dough the day before so that it can properly proof and ready to go the next day. As soon as the Dough if formed and kneaded, place it back into a bowl, cover and refrigerate overnight. Portion out the Pizza Dough for your sized baking sheet (See notes). Add a generous amount of Oil to the Baking Sheet and press the dough as flat as you can. Cover with Plastic to allow to proof and relax for 1 hour. Place it on the left side of the stove top away from the vent while you preheat the oven to the highest setting, it will go with the rack in middle position.
- During this one hour proofing and preheating time, you can prepare the Pizza Sauce and toppings. Every once in a while press the dough out as far as it will go without shrinking back, cover and proof again. Repeat this until the dough fills the tray.
- After the 1-hour proofing, fully press the dough out. Sauce the Pizza and then Cheese first or last depending on your preference with your favorite Pizza Toppings you prepared earlier.
- Place into the oven to bake for 10 minutes, flip the pizza around so that the back is now facing towards you at 5 minutes. After 10 minutes, broil for about 1 minute only if needed for color before removing from the oven. Garnish with Parsley, Aleppo, Parmesan or Chili Flakes and Slice.
Notes
Calculate the area and multiply by the thickness desired. In this example, I am using a 17.25 x 11.5 baking sheet with 4 g of dough per square inch. Adjust this to anywhere between 3 - 4 depending on how thick or thin you want the Pizza.
17.25 Length * 11.5 Width * 4 Thickness = 794 g of dough.
I sometimes go with Thin Crust at 3.1 or 615 g which enables me to get 2 Party Pizzas or thicker at 4 for 794 g and a side of Large Garlic Fingers or Twisty Bread with the leftover dough or another Thin Crust Party Pizza.