- 2¼ cups all-purpose flour
- 2 cups semolina flour
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 1⅔ cups ice water
- 3 tablespoons olive oil
- 2¼ teaspoons salt
- 1 tsp garlic, minced
- ¼ cup extra virgin olive oil
- 1 ¼ cup hand crushed tomatoes
- Oregano, dried
Make the Dough: Using a mixer mix the all-purpose flour, semolina flour, sugar, salt and yeast on low speed until combined. With the machine running, slowly add the water and oil until a dough forms and no dry flour remains, 1 to 2 minutes. Cover with plastic wrap and let dough rest for 8 minutes. After 8 minutes knead the flour for 15 minutes.
Allow ball of dough to sit reach room temperature (about 60-65F). Prepare your wood fired pizza oven by preheating it to 500 for one hour. In the center of a 12 by 18-inch, well-seasoned steel Sicilian style pan, pour the olive oil.
To remove dough from sheet pan, hold it upside down over the Sicilian pan using a scraper to release everything. Flip dough over with bowl scraper to coat with oil. Flattening your fingers, press and spread the dough outwards towards corners of the pan. The dough does not need to reach the corners. Let rest for 30 minutes in a warm spot.
Gently push out the dough for a second time, repositioning to maintain an even thickness, trying to reach the corners of the pan. For one hour, allow the dough to rest again, uncovered. Wait for it to rise again (but not double in size). The temperature of your surroundings will affect the rising of the dough. Set aside without touching it again.
In a medium sized bowl combine garlic, crushed tomatoes, and a pinch of salt, pepper, and oregano. For shredded mozzarella, toss handful into center of dough and spread outwards. For fresh mozzarella, tear into chunks and spread out evenly on pizza. Leave a half inch of space from edge of dough.
Scoop tomatoes evenly over pizza followed by a drizzle of olive oil. Place the pan in your oven away from the fire for 8 minutes. Then move the pan closer to the fire and keep on rotating it for the an additional 7 minutes. The pizza is finished when cheese has fully melted and crust is a crispy golden brown.
Ensure the crust has not stuck to the edges of the pan, drizzling olive oil down the side if necessary. Cut the pizza on a cutting board, first down the center lengthwise, then across three times to create 12 even slices. If desired, sprinkle oregano, olive oil, and parmesan to finish.