Classic Sicilian Pizza (The best pizza I have ever eaten... I'm serious!)

The perfectly fluffy and salty focaccia crust/base paired with the rustic tomato sauce and cheese! A match made in heaven if you ask me!

Ingredients

Dough: 

900 grams flour 

100 grams Whole-wheat flour 

780 grams water

20 grams salt 

8 grams instant yeast

20 grams olive oil 

Sauce and Topping:

1 can 28 ounces crushed tomatoes 

8 cloves garlic, finely chopped 

Salt and pepper to taste

Small pinch sugar 

1 teaspoon red pepper flakes

1 tablespoon olive oil 

1-2 cup grated mozzarella 

Directions

In a stand mixer add in the 900 grams of flour and the 100 grams of whole wheat and mix thoroughly. Then in a separate container like a bowl add in 8 grams of instant yeast (3 packets) and 780 grams of water that is 95-100 degrees Fahrenheit (35-37 Celsius. Whisk that together and let it sit for a minute or two (to develop bubbles) and then slowly pour it into your flour mixture (if you're using a stand mixer do this on low speed, if you are using your hands, go really slow?). Then let the mix on low for 10 minutes, you may need to scrape down the sides to get any un-hydrated flour mixed in. After the 10 minutes are up pour in 20 grams of salt  and let tat mix on low speed again for 10 minutes (start your timers!). Then after the other 10 minutes add in 20 grams of olive oil (preferably extra virgin). Increase the speed to medium low and mix it for 5 more minutes or until completely incorporated.

Now here's the fun/scary stuff... It's time to do slaps and folds! Lay the dough on your counter (one that's clean!) and pick up and slap it down on the counter then fold it over, repeatedly till it is smooth. 

Transfer that to container that's been greased with olive oil (I used one that had 5 quarts of space in it) and cover it with greased plastic wrap or a lid. Put that in the fridge and let it do it's thin for 1-3 days. You can also leave it on the counter for 24 hours and then you will be ready to proceed. 

Take a half sheet pan (biiggg pan) and cover it heavily in with some spray oil and then a nice big amount of olive oil. Dump your dough out onto your sheet and gently stretch it as far it will allow to the edges (it will naturally retract a little, that's okay). The cover with a baking pan that is the same size and wrap it in plastic wrap and let it sit at room temperature for one and a half to two hours or until it reaches the edges of the pan. 

While your dough is reaching the edges of the pan it's time to make the sauce! Take a medium pot, set it to medium heat and add in 2 tablespoons of olive oil. Once that's hot add your 8 cloves of garlic and 1 teaspoon of red pepper flakes. Stir that together and let that cook until it's just fragrant. Then add your can of tomatoes!! Sir that together and bring to a light simmer, then let that cook and reduce for about 6-8 minutes stirring occasionally. Once that's done, taste it and season it with salt and pepper to your liking. Add a little bit of sugar to curb the acidity a little. 

Then let that cool completely before adding to your pizza. This is why we do the sauce right after the dough goes to rise for one and a half to two hours!

Once it has cooled down completely add a nice layer to your dough that it is in the pan and lightly sprinkle 2 cups of mozzarella cheese. When your pizza is all decorated put it in a preheated oven that has been preheated to the maximum it can go to (500-550 F, 260 C). Let that bake for 20-25 minutes until the crust is nice and golden brown and the cheese is melted. 

Pull it out of the oven (don't forget to turn off the oven) and let it cool for 15 minutes. That's it! I hope you enjoy I sure did!