This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Weigh the flour and water for the crust; do not work by volume. The window test is the best way to tell if you’ve mixed your dough sufficiently. Cut off a piece of dough about the size of a golf ball. Hold it between your thumb and first two fingers. Gently spread your thumb and fingers apart. Stretch the dough until you obtain a thin, translucent ‘windowpane.’ If you can stretch the dough without it breaking, then the gluten is well developed and your dough is ready to rise. Put the ball back into the larger batch and allow it to rise. However, if the dough tears before you’ve fully extended your fingers, the gluten isn’t quite ready yet. Continue to mix the dough in 1-minute increments, and repeat the window test.
|1 pound whole-grain flour, plus more for dusting|
|10 ounces very cold water|
|2 teaspoons active dry yeast|
|One 16-ounce can crushed tomatoes|
|One 16-ounce can whole Roma tomatoes|
|1/4 cup oregano|
|2 tablespoons crushed red pepper|
|2 tablespoons garlic salt|
|One 16-ounce jar mild banana peppers|
|8 ounces whole-milk mozzarella|
|8 ounces whole-milk provolone|
|1 pound uncooked Italian sausage, casings removed|
|1 small sopressata, sliced into long ribbons rather than rounds|