mash it around a little with the spoon now i'll take my hand and rub that oil around inside the parchment lined pan this is gonna flavor and crisp the bottom of the pizza give it that slightly fried taste that i really want in a pan pizza now while my hands are still oily i'll reach in and grab that sticky dough and i'll give it a little gravity stretch just pinch the edge and let it fall away naturally we don't have to get this super thin but it helps to get it a little stretched out before it goes into the pan once there i'll grab the corners and try to stretch it out a little more it's going to expand and fill the pan as it proofs but you'll get a more even thickness if you start with something close to a full square i'll grab that same piece of plastic cover that up again and throw that dough somewhere to proof and puff up for at least an hour or two if you need to go to work or something you could throw this back in the fridge instead and let it proof slowly for another day or two that'd probably get you even better flavor once it's proofed the gluten will be more relaxed and you could give a final stretching to get it into the corners if they're not quite there yet also to make sure that it's not too thick in the center i'm pulling dough from the center if it's thick in the middle it's going to be undercooked in there i've had lots of bad sicilian pizza that's doughy toward the center when you're about ready to bake turn the oven on its highest normal setting no convection fan no broiler just normal heat position a rack all the way down at the bottom do yourself a favor and move the other racks up and away as high as possible so that doesn't happen to you when you reach in here later in most ovens in my part of the world the basic normal heat setting works chiefly via the bottom heating element i want to use that to blast the bottom of the pan with as much heat as possible that's why the rack is down there while it comes up to temperature i can stir up my sauce which is this brand of canned crushed tomatoes with some olive oil and whatever seasonings i'm feeling that day i basically never cook pizza sauce all canned goods are slightly cooked anyway canning takes heat and i would especially discourage using any heavily cooked sauce on this pizza a thick pizza is going to take longer to bake and thus the sauce is gonna lose more of that bright freshness that i think is characteristic of pizza sauce i'm actually gonna boost this with a little splash of that vinegar just to compensate for the dulling i'm gonna get with the longer bake use whatever mozzarella you like my favorite for pizza remains this brand of string cheese four sticks four ounces should be perfect for a pizza this size NUMBER_TOKEN grams my oven has reached its max temp which is NUMBER_TOKEN fahrenheit NUMBER_TOKEN c time to dress the pizza gently so that i don't deflate it i'm going edge to edge on my sauce and cheese detroit style you could leave a bare rim if you wanted more sicilian style either way just go easy with your sauce or else this pizza will be a wet gooey mess i like a little fake shaky parmesan under my mozzarella
NO_SEGMENT_TOKEN