Instructions

Timeline Example (if I wanted to have pizza ready to bake by 6pm Saturday)

• Fri 3:00 PM Mix ingredients, cover with a clean towel, and let rest for 30 minutes
• Fri 3:30PM Stretch & fold / round & tuck then rest for 30 minutes
• Fri 4:00PM Stretch & fold / round & tuck then rest for 1 hour
• Fri 5:00PM Cold Fermentation: Cover and place in refrigerator for 24 hours
• Sat 5:00PM Flatten into rectangle, divide into two squares & press into oiled pans, cover & let rest for 30 minutes
• Sat 5:30PM Press further into oiled pans trying to reach the edges, cover & let rest for 30 minutes
• Sat 6:00PM Bake

Following the timeline above, make the dough the evening before you want to make the pizza. Mix the dough ingredients together with a spoon and when you can no longer mix, wet your hand and kneed for 1-2 minutes in the bowl.

After resting, the stretch & fold technique may require that you stretch the dough holding both ends. The idea is to develop gluten in the dough so ensure you are adequately stretching. Prior to covering, you can round and tuck so that the dough ball is clean in the bowl. Eventually, it will sit overnight in the refrigerator, cold fermenting.

The next day, while the dough is resting at room temperature, make the balsamic glaze. Place all ingredients in a saucepan and simmer for 25 minutes, stirring occasionally. Remove the star anise and let cool on the counter. Once cool, pour into a bottle that allows you to drizzle the glaze.

Next, make the sauce. Slice your fresh tomatoes in half length wise and remove the core. Drizzle with olive oil, season with salt & pepper, and tope with fresh garlic and lime. Bake the tomatoes cut side down in a casserole dish for 45 minutes at 375F. Flip the tomatoes over and bake for another 10-15 minutes. Using a blender or food processor, blend the tomatoes with all the pan juices and set aside. In a small saucepan, add a large drizzle of olive oil, then add in minced garlic and begin to brown the garlic over medium heat. Once fragrant and beginning to brown, add the tomato paste. Cook until the tomato paste also begins to brown, turning a dark brick red. Next add blended tomato mixture, sugar, oregano, dried basil, and chili flakes. Simmer and cook down for 10 minutes or until reduced by half. Set aside.

Once the dough is rested and ready, preheat the oven to 500F and press the dough into the bottom of the pan, using the tips of your fingers. The dough should cover the bottom, edge to edge. Next top with the caramelized onion, roasted garlic cloves, cheese and then dollops of tomato sauce and layer with cooked ground sausage. Bake at 500F for 14 minutes. Remove the pizzas from the oven and top with basil and drizzle with the balsamic glaze before serving. Cut into squares.