This variation of pizza is about technique, temperature, and ingredients and is an adaptation of a King Arthur Flour baking class video. Technique is about how to handle and build strength in a very hydrated dough and also how to keep from degassing the edge. Temperature is about baking the pizza in a very hot oven. In this case I used my Roccbox Pizza Oven which can get very hot (up to 500 degrees C.) Ingredients is about using KAF 00-style flour, a very finely ground flour used in Italy for pizza.
This makes 2 20-inch pizzas, each of which is a single serving. The dough takes up to 24 hours and the actual cooking is very fast, depending on exactly how hot your oven is.
232 g. (2 cups) King Arthur ‘00’ Pizza Flour
1/8 tsp. instant yeast
½ tsp. sugar
8 g. (1-1/4 tsp.) salt
170 g. (3/4 cup) lukewarm water
Toppings of your choice (I used ½ cup Zesty Pizza Sauce, shredded whole milk mozzarella, sliced salami and hot bananas peppers. Toppings should be an enhancement of the bread, and not a meal in themselves.)
Semolina (optional) for flouring the peel)
In a doubling container, mix together the dry ingredients. Add the water and mix with a dough whisk until all the dry ingredients are incorporated. Cover and allow to ferment for 12-24 hours. (The dough can be retarded in the refrigerator if this helps with your schedule.)
About an hour before baking, flour the top of the dough and flour a worksurface. Work around the edges of the doubling container to help release the dough from the side, and then reverse the doubling container on the worksurface and let gravity plop out the dough. Divide into 2 equal pieces. With floured hands, for each half, take an edge, stretch it and bring it to the center of the bowl. Work around the dough like you are pleating it. When done, invert it and form it into a round. Cover the two rounds with a thick clean kitchen towel for 45-60 minutes.
Preheat your oven. If a conventional oven with a pizza stone or steel, preheat as high as it will go and allow at least 30 minutes. If a Roccbox or similar, preheat at least 30 minutes on high to achieve 800 degrees or so. (You may not want to get as high as it can go since a pizza at very high temperatures can quickly go from great to burnt, and slightly lower temperatures are more forgiving.)
Have all the topping ingredients ready before starting to form the pizza doughs. Everything at this stage will go quickly.
When ready to bake flour a work surface and a peel, preferably with semolina which is very good at keeping a dough from sticking to a surface. Working one at a time, press with floured hands on the dough avoiding the rim and pushing the dough outwards. When the dough has gotten as big as it can this way, stretch the dough further on the back of your floured hands. The target is for a round to be 10-12 inches.
Put the stretched dough on the floured peel and give it a shake to confirm that it is not sticking. Quickly top it as desired and put it in the oven. (Everything should be done quickly to minimize the likelihood of the dough sticking.)
In the Roccbox, I baked it for about 2 minutes. For the first 30 seconds I did not touch it while the bottom of the crust baked enough to have some strength, and then I rotated the dough every 15 seconds or since some parts of the oven are hotter than other parts. (The coolest part is the open front of the oven.) For my first pizza of the day, I used a large amount of semolina, and some of it caught fire in the oven and I had to move the pizza away from the burning semolina.
Decide when the pizza is done by looking at it, not by the clock. When done, remove the first pizza and keep it warm. (I put it in a 350-degree oven) and then put the second stretched dough on the floured peel, top it, and bake it. Then cut and serve both pizzas.