Flour & Water Inspired Pizza

The best Summer activity in San Francisco is going to Dolores Park, grabbing a bit to eat on Valencia Street, and taking it to the park with some wine. Depending on my mood, I usually go for a good grilled chicken burrito or a delicious pizza, and of course - Flour and Water always does a good job with everything on their menu. This time, I tried the pepperoni pizza with ranch; however, you can always change up the toppings to make this pizza your own. My crust is inspired by the King Arthur Flour Neopolitan Crust Recipe with a couple of modifications.

*Keep in mind - the dough in this recipe does need to rest for at least 12 hours, but once it is made, the pizza is very simple to put together.

INGREDIENTS

Makes 2 full size pizzas or 4 personal pizzas

• 2 Cups All Purpose Flour

• 1/8 Tsp Yeast

• 1/2 Tsp Brown Sugar or Honey

• 1 Tsp Salt

• 1 Tsp Garlic Powder

• 3/4 to 1 Cup Warm Water (microwave for 1 minute before you start making the dough, by the time you add the water, it should be perfectly warm)

• 1/2 Can San Marzano Whole Tomatoes - 28 Oz

• 1/2 Tsp Salt

• 4 -6 Oz Fresh Mozarella Shredded or Torn

• Toppings of Choice:

  • Pepperoni

  • Burrata Cheese

  • Ricotta

  • Fresh Basil

  • Hot or Sweet Italian Sausage

  • Mushrooms

  • Roasted Peppers

  • Caramelized Onions

• Red Chili Flakes

• Fresh Ground Black Pepper

• Ranch

• Calabrian Chili Paste

OTHER NOTES

• I have linked some of my favorite ingredients in the ingredients section, feel free to check that out!

• Throw in more veggies such as mushrooms, arugula, spinach, zucchini etc - just don’t overcrowd the pizza, it’ll get soggy.

• Sometimes I like to air fry a personal sized version of this pizza, and it is amazing!!!

• This dough freezes well, whether you freeze it with the toppings on or just the dough ball.

INSTRUCTIONS

1. Combine the flour, yeast, salt, honey/sugar, and garlic powder in a mixing bowl.

2. Slowly add water and mix in until a cohesive dough forms.

3. Let it sit for 12 hours in the same bowl. Make sure you wet a towel or paper towel to cover so the dough doesn’t dry out.

4. Preheat your oven to 550 F if possible or the highest possible temperature below that your oven goes to.

5. Split the dough in halves or fourths depending on how many pizzas you are making.

6. Roll the dough out with some extra flour if needed on a flat, large surface.

   1. I generally use an empty wine bottle because it’s easy!

7. Transfer the dough to a pizza pan or foil.

8. Use a fork to mash the tomatoes with 1/2 a tsp of salt in a bowl. It doesn’t need to be super smooth, just spreadable.

9. Add a couple tablespoons of sauce to the dough. Spread it, leaving a 1/2 inch crust along the edges.

10. Now it’s time for toppings! Slice or shred your mozarella, and add a nice handful to the pizza, leaving red spaces is ok!

11. Add torn basil, pepperoni, and crushed red pepper to your liking. At this point, you can add more toppings of your choice. Again, don’t overcrowd the pizza!

12. Lastly, throw the pizza in the oven for 10-12 minutes until bubbly and golden.

13. Top with freshly ground black pepper. Serve with ranch and Calabrian chili paste. Enjoy!