This recipe is based on this serious eats recipe.

The dough can be rapidly proofed by placing it in a metal bowl and placing it on top of a sous-vide bath set to 36C. The dough will sufficiently rise in about 45 minutes. The complexity of flavor of a slowly-risen dough is emulated with garlic and onion powder.

Recipe ⤓

1Flour Mix

• 1.2 kghigh-protein flour
• 13 ginstant yeast
• 30 gsalt
• 10 ggarlic powder
• 10 gonion powder
• 900 mLwater

1. mix ingredientsMix the solid ingredients before adding warm water.
2. beat for 10 minKnead for 10 minutes in a stand mixer.

2Proofallow the dough to rise

Using 1

1. with ingredientsplace the dough in a large bowl
2. sous vide at 36 ºC for 1 hrplace in a covered metal bowl, and rest it on a sous vide bath at 36 C for 1 hour. Alternatively, proof it in a warm place for 2 hours or until doubled in size.
3. portiondivide the dough into four equal portions, one per pizza; place each into a rectangular pizza tray
4. proof for 1 hrlet the dough rest covered for another hour.

3Bakingbake the pizza

Using 2
• 100 gpepperoni
• 120 gwisconsin brick cheese
• 60 gsauce

1. with ingredientsplace the dough in a rectangular pizza tray
2. covercover with a dense layer of pepperoni
3. covercover with a dense layer of brick cheese or a mix of mozzarella and provolone, all the way to the edges
4. coverapply sauce sprinked or in three separate streaks across the pizza
5. bake at 232 ºC for 20 minbake until the top is browned, the cheese is bubbly, and the edges are burnt
6. serve