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Materials checklist
  • 1/8 teaspoon active dry yeast
  • 7 1/4 cup all-purpose flour
  • 1 tablespoon kosher salt
  • Canola oil for greens and brushing
  • Cornmill to sprinkle
  • Flake Ice
  • 1 1/2 cups (4 ounces) of fine grade pecorino romano cheese
  • Extra virgin olive oil for monsoon
  • Re ground black pepper

Instructions

Step 1
Heat 3 cups of water in a medium saucepan 80 2 2 tablespoons warm water in a small bowl and whip the yeast. In a large bowl, combine the flour with the hot water and stir with a wooden spoon until the flour is fluffy. Cover with two bowls of plastic wrap and let sit for 30 minutes.

Step 2
Mix salt with yeast and put flour in a large bowl. Powder until all the liquid is absorbed. The powder is quite wet. Cover with plastic wrap and leave at room temperature for 30 minutes

Step 3
Using a damp hand, lift one end of the dough and fold it over the top of the dough. Turn the bowl a quarter, lift the edge of the dough, stretch it, fold at the top. Repeat until you turn the bowl over, cover the bowl with plastic wrap, and let rest for 30 minutes. Lift and fold again, then transfer the batter to a large greased bowl. Cover with plastic wrap and leave for about 12 hours until triple at room temperature.

Step 4
Roll the flour slightly towards the work surface and cut into 6 equal pieces. Take 1 piece of flour and pull the edges in the middle, then place them seam side under the work surface. Place a ball on a greased baking sheet and place in a baking sheet with the canola oil. Repeat with the remaining 5 pieces 3 inches apart and cover with a plastic wrap. Refrigerate for at least 8 or 12 hours.

Step 5
Let the thick dough stand at room temperature for 30 minutes, heat the broiler. Turn the baking sheet over in the oven 8 inches away from the heat or place the pizza stone. Top with a second baking sheet and saut ও with cornstarch.

Step 6
On top of the lightly floated surface, press the 1 ball piece into 6-inch circles with your fingers, placing the edges around the edges and making the center slightly thicker than the rest. Press the flour into the palm of your hand in 10-12 inch circles, transfer it to the cornstarch and slide it on a hot plate in the oven, place 2 tablespoons of ice in the middle of the batter and bake for 8 minutes until golden, sprinkle 1/4 cup over the cheese. Serve immediately after the pizza drops in the olive oil and season with the peppers and repeat to make 5 more pizzas.