Serious Pie Artisan Pizza at Home

🥘 Ingredients

• Anaheim peppers
• active dry yeast
  1.25 tsp
• basil branch
  1
• bread flour
  3 cups
• caramelized onions
• crimini mushrooms
• extra virgin olive oil
  1/2 cup, 2 tbsp
• garlic
  4 cloves
• honey
  1 tbsp
• kosher salt
  2.5 tsp
• mozzarella cheese
  4 oz
• parsley sprig
  1
• ripe tomatoes or canned whole San Marzano tomatoes
  1 quart
• semolina flour
  1/4 cup
• water (68°F)
  1/3 cup, 1.33 cups
• yellow onion
  1/2 medium

🍳 Cookware

• stand mixer
• pizza stone or baking steel

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, combine bread flour , semolina flour , extra virgin olive oil , warm water (68°F) , kosher salt , active dry yeast , and honey .

   bread flour: 3 cups, semolina flour: 1/4 cup, extra virgin olive oil: 1/2 cup, water (68°F): 1.33 cups, kosher salt: 2.5 tsp, active dry yeast: 1.25 tsp, honey: 1 tbsp
2. 2

   Mix on medium speed for ⏱️ 7 to 10%minutes until a soft dough forms. Turn off mixer and let dough rest for ⏱️ 5 minutes .
3. 3

   Turn mixer on medium-high speed and slowly drizzle in second portion of water (68°F) (2 tbsp at a time) over 2 to 4 minutes until fully absorbed and dough wraps around the paddle and gets shiny.

   water (68°F): 1/3 cup
4. 4

   Place dough in an oiled bowl, cover, and let rest in a warm spot for ⏱️ 30 minutes . Turn dough over, let rest another ⏱️ 30 minutes , turn again, then refrigerate covered overnight.
5. 5

   2 hours before baking, divide dough into 4 equal balls, place on an oiled baking sheet, brush tops with oil, cover loosely, and let rest at room temperature for ⏱️ 2 hours .
6. 6

   In a saucepan over medium heat, heat extra virgin olive oil . Sauté diced yellow onion and minced garlic for ⏱️ 5 minutes .

   extra virgin olive oil: 2 tbsp, yellow onion: 1/2 medium, garlic: 4 cloves
7. 7

   Add diced ripe tomatoes or canned whole San Marzano tomatoes , fresh basil branch , and fresh parsley sprig . Simmer for ⏱️ 20 minutes until thickened. Pass through a food mill or blend.

   ripe tomatoes or canned whole San Marzano tomatoes: 1 quart, basil branch: 1, parsley sprig: 1
8. 8

   Place a pizza stone or baking steel on middle oven rack and preheat oven to 475°F (245°C) for at least ⏱️ 45 minutes .
9. 9

   Stretch one dough ball on a floured surface into an 11-inch rustic oval.
10. 10

    Spread 1/2 cup tomato sauce over dough. Top with fresh mozzarella cheese , sautéed caramelized onions , roasted Anaheim peppers , and roasted crimini mushrooms .

    mozzarella cheese: 4 oz, caramelized onions, Anaheim peppers, crimini mushrooms
11. 11

    Slide pizza onto screaming-hot stone and bake at 475°F for ⏱️ 10 to 15%minutes until crust is deeply blistered and cheese is bubbly and browned.