Replying to @Nobody Ask and you shall receive😉 Thanks for your patience! LMK if you have any questions in the comments! 👇 #pizza #tutorial #pizzalover #pizzatime #howto Pizzeria Pizza at home 🍕 Makes ~x2 14 inch pizzas Ingredients For the dough 280 grams bread flour 120 grams all purpose flour 8 grams sugar 10 grams salt 2 grams instant yeast 260 grams ice cold water 8 grams olive oil For the pizza sauce (or use your favorite) 1 28oz can of good quality San Marzano peeled tomatoes 1 teaspoon salt ½ teaspoon oregano 1 clove garlic, crushed or minced fine 2 basil leaves, minced For the pizza All-purpose flour for forming the dough Semolina flour for sprinkling over the pizza peel 1 cup of pizza sauce (divided) Olive oil 50/50 blend whole milk mozzarella and part-skim mozzarella, freshly shredded if you are able Pizza toppings of choice (it’s your pie, use what you like!) Garlic infused olive oil (optional) Pecorino Romano cheese (optional) How to make a better pizza at home 24 hours before you plan on making your pizza, prepare the dough. 1. In a large bowl combine bread flour, all-purpose flour, sugar, salt, and instant yeast until combined. Add the ice cold water and olive oil. Mix with a spoon until you get a shaggy dough. 2. Dump the dough out onto a clean work surface and knead the dough by hand for 6-8 minutes. Place the dough into a clean bowl with a little olive oil. Cover and rest at room temperature for 30 minutes. 3. After 30 minutes, stretch and fold the dough. Dip your hand into cold water and grab one side of the dough and bring the dough to the center of the bowl. Repeat 4 times until all sides of the dough have been stretched and folded. Cover and rest another 30 minutes. Repeat this process another 2-3 times until the dough passes the windowpane test. The dough should be able to be stretched in between your fingers without tearing. 4. Drizzle a little olive oil in a tupperware container and place the dough into the container. Cover and refrigerate for 24 hours. 5. Prepare the pizza sauce by blending tomatoes in a large bowl or container with a stick blender until smooth (you can alternatively do this in a blender on low). Add salt, garlic, oregano, and basil. Stir to combine. Place in an airtight container and place in the fridge until you’re ready. Pizza sauce will keep up to 5 days in an airtight container in the fridge. 6. 3 hours before you plan on baking your pizza, remove the dough from the fridge and split the dough evenly into 2. Lightly oil an 8inch cake pan or tupperware pan. Form the dough into equal rounds and place into the container. Cover with plastic wrap or tupperware lid. Rest 3 hours. 7. 1 hour before making your pizza, place the baking steel in the oven per the video's recommendation (center for high oven temperatures and on the oven floor for lower temperature settings). Preheat your oven to 550 degrees or 480 convection (per the video instructions). 8. Get out your pizza paddle and sprinkle a tablespoon of semolina flour evenly over the top. 9. Sprinkle a clean work surface with about ¼ cup of flour. Carefully flip the container with the dough over onto the flour, tapping the bottom if necessary so gravity does all the work. This helps keep the pizza in a circle. Using your index finger, form a crust along the edge of the dough. Use your hand to press up the middle and the sides to remove any air bubbles out of the center of the dough. Flip the dough over and repeat on the other side. Carefully pick up the dough and toss between your hands to remove any excess flour. 10. Form the pizza dough by placing the crust portion of the dough on the top of your knuckles and slowly rotate letting gravity do all of the work. Keep doing this until the dough reaches about 14 inches. If your kitchen is pretty warm, this may take a lot less time to form the dough. Carefully place the dough onto the prepared pizza paddle. (Cont’d in comments) - @wtfinrecipe