Lucca
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
63
Sweetness
42
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 parts
Flour Mix (ed with 1 part)Directions:
1
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F
2
Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour
3
In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside
4
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top
5
Sprinkle a wooden peel with the dusting mixture
6
Roll out the dough into a round 14 to 15 inches in diameter
7
Using a pizza wheel, trim the dough to a 13-inch round
8
Brush the surface of the dough with oil, flatten the edge, then dock the surface
9
Move the dough to the peel
10
As you work, shake the peel forward and backward to ensure the dough isn't sticking
11
Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border
12
Drizzle more oil over the top
13
Slide the pizza onto the top stone
14
Bake for 4 minutes
15
Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top
16
Rotate the pizza 180 degrees and transfer it to the bottom stone
17
Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown
18
If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds
19
Transfer the pizza to a cutting board and cut into 6 wedges
20
Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil
21
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F
22
Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour
23
In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside
24
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top
25
Sprinkle a wooden peel with the dusting mixture
26
Roll out the dough into a round 14 to 15 inches in diameter
27
Using a pizza wheel, trim the dough to a 13-inch round
28
Brush the surface of the dough with oil, flatten the edge, then dock the surface
29
Move the dough to the peel
30
As you work, shake the peel forward and backward to ensure the dough isn't sticking
31
Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border
32
Drizzle more oil over the top
33
Slide the pizza onto the top stone
34
Bake for 4 minutes
35
Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top
36
Rotate the pizza 180 degrees and transfer it to the bottom stone
37
Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown
38
If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds
39
Transfer the pizza to a cutting board and cut into 6 wedges
40
Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil