Pizza Tre Formaggi With Fresno Chili Crush
NORMAL | 24+ HOURS | SERVES 4-6
Ingredients
Bon Appetit’s Grandma Style Pizza Dough
1 envelope active dry yeast (about 2 ¼ tsp.)
2 Tbsp. plus ½ cup ENZO Organic Extra Virgin Olive Oil- Medium, plus more for bowl
2 tsp. Kosher salt
4 cups all-purpose flour, divided, plus more for surface
Optional Toppings
Favorite pizza sauce
Burrata
Ricotta
Mozzarella
Italian Sausage, cooked
Red onion, sliced
Fresh basil
ENZO Organic Fresno Chili Crush Olive Oil
Directions
Step 1
For the pizza dough, combine yeast and 1 ½ cups warm water (105-110°F.) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
Step 2
In order, mix in 2 tbsp. olive oil, salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
Step 3
Turn dough onto a lightly floured surface and knead until soft, smooth and elastic, 10-12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Step 4
Coat an 18 x 13” rimmed baking sheet with remaining ½ cup olive oil. Gently and gradually stretch dough until it reaches the edges of baking sheet.
If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.
Step 5
Cover baking sheet tightly with plastic wrap and let sit in a warm place (about 70°F is ideal) until it is puffed and full of air bubbles, 30-40 minutes.
Step 6
Place a rack in lower third of oven and preheat to 525°F or as high as oven will go. Once dough has risen on baking sheet, top with optional toppings
Step 7
Bake pie until golden brown and crisp on bottom and sides, approximately 20-30 minutes. Drizzle with Fresno chili olive oil.
