Platter Pizza
Whitney Cummings and Michael Rapaport stop by for homemade pizza on this blast from the past. Bert makes a cold-fermented dough and a simple hand-crushed tomato sauce, then loads up the pies with everything from buffalo mozzarella to fennel and olives.
Pizza Dough
Ingredients
- 4 cups Italian tipo "00" flour or bread flour
- 2 tsp kosher salt
- 1 tsp active dry yeast
- 1½ cups water
- Cooking spray
- Olive oil (for the bowls)
Steps
- Combine the flour, salt, and yeast.
- Add the water to the mix, then knead the dough.
- Cover the bowl tightly with plastic wrap and refrigerate for 8 hours.
- Divide the dough into 4 sections in oil-covered bowls and let sit at room temperature for 2 hours to rise.
Sauce
Ingredients
- 1 can whole peeled Italian tomatoes
- 4 tbsp olive oil
Steps
- Pulse the tomatoes through a food processor.
Toppings & Assembly
Ingredients
- Buffalo mozzarella
- Roasted garlic
- Green peppers and red peppers
- Pepperoni
- Onions
- Basil leaves
- Black olives and green olives
- Fennel
Steps
- Stretch out a dough ball on a floured surface.
- Spread the sauce, basil leaves, and olive oil onto the dough.
- Add your toppings.
- Bake at 475°F for 5-7 minutes.