I got the recipe from this thread on PizzaMaking.com - Pizza Making, Pizza Recipes, and More!...
Papa Gino's Recipe
Here is the recipe for 2 12" pizzas.
Dough
King Arthur's Bread Flour ~ 12.76 oz measured by weight
Water ~ 7.66 oz measured by weight
IDY 0.45 tsp
Salt 1 tsp
Cheese
2 cups of low-moisture part-skim mozzarella cheese
1 cup white cheddar
Sauce
28oz can of whole peeled tomatoes in a thick puree (Redpack brand)
2 tsp sugar
3/8 teaspoon of freshly ground black pepper.
3/8 teaspoon of oregano leaves
3/16 teaspoon of garlic powder
a couple of dashes of crushed red pepper
a couple of dashes of basil.
A couple of tips that I learned from the thread I listed.
- After mixing the dough ingredients, let sit for 15 to 20 minutes before kneading (Autolyse?) .
- Make the dough and sauce the night before and let cold ferment in fridge for 24hrs.
- Measure flour and water by weight and NOT volume.
- Preheat stone if you have one @ 500 for at least 45 mins on the bottom rack.
- Cooked for about 7 minutes.
- I used cornmeal on the pizza peal...it gives it a nice taste...there are others that recommended using flour.
- Less is more. Too much on the toppings can create a hard to cook mess. This happened to me on my 2nd attempt. I used too much sauce and the cheese floated around as I tried to move the pizza. I also used too much cheese and it was hard to melt it all the way through in the cooking time.
8.5 ounces of cheese mix, 6 ounces of sauce should be a good starting point.
I am a pizza making rookie, but I am pleased with my early results and so are the kids...that's the real test!
Definitely check out
PizzaMaking.com - Pizza Making, Pizza Recipes, and More!, a lot of great stuff.
I'm sure I left something out. Let me know if I can help any way.
Mike.