Pizza

 The Goods:

• 1 block full-fat low moisture mozzarella

Dough:

• 2 1/4 cups warm water
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 4-5 cups flour

Sauce:

• Pastene crushed tomatoes
• 2 tbsp olive oil
• 1 tsp sugar
• 1-2 tbsp oregano
• 2-3 tbsp garlic powder
• 1-2 tbsp crushed red pepper
• 2 tsp salt

Basting oil

• Tuscan olive oil
• Salt
• Sugar
• Garlic powder

1. 550 preheat 1 hr
2. Add water, sugar, and yeast to stand mixer
3. Wait 5 minutes, check if yeast lives
4. Dump in rest dough
5. Mix on medium until stretchy window
1. Add flour if it sticks to sides
6. Let rise until doubled in size
7. Mix sauce things
8. Shred mozz
9. Mix oil things
10. Stretch dough and pre-bake for 2-2.30 mins
11. Take out
12. Sauce and oil crust
13. Cheese it
14. Bake until done

Based on Adam Ragusea's New York-style pizza at home, v2.0