Chef Daniel Holzman of Danny Boy’s Pizza | Los Angeles, CA
- 750 g bread flour
- 4 g instant yeast (about 1⁄3 packet)
- 465 g cold water
- 15 g TRULY® 100% Extra Virgin Olive Oil
- 17 g kosher salt
- 6 heads of garlic, cloves peeled
- 2 cups 51-49® Extra Virgin Olive Oil & Canola Oil Blend
- 2 cloves garlic, chopped
- 1⁄4 cup TRULY® 100% Extra Virgin Olive Oil
- 28 oz ground tomatoes (like Stanislaus Food Products 7/11®)
- 1 tsp dried oregano
- 1 tsp garlic powder
- red chili flakes
- 2 tsp kosher salt
To Assemble and Serve:
- 1 cup bread flour
- 4 oz fresh mozzarella cheese, shredded
- 4 fresh basil leaves
- 1 oz TRULY® 100% Extra Virgin Olive Oil
For the Pizza Dough:
In the bowl of a stand mixer fitted with a dough hook, add flour, yeast, and cold water. Mix 2 minutes on low speed. Cover bowl with a damp kitchen towel and let rest 20 minutes. Mix 2 minutes on medium speed, while slowly streaming in oil and salt. Reduce speed and mix additional 6 minutes, or until fully incorporated. If your mixer is struggling, remove the dough from the bowl and knead by hand on a lightly floured surface until silky smooth and elastic, about 10 minutes. Transfer dough to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. The next day, remove the dough from the refrigerator and let sit at room temperature until the dough reaches 55°F. Weigh and divide into four equal portions. Roll each portion into a ball, stretching it around itself to form a taut sphere.
For the Garlic Oil:
Place garlic in a medium saucepan, then cover with 51-49® Extra Virgin Olive Oil & Canola Oil Blend, ensuring the oil covers garlic by at least 1 inch (adjust as needed based on the dimensions of your pan). Bring mixture to a gentle simmer over medium-low heat. Lower heat and simmer until the cloves are soft and crush with little resistance between your forefinger and thumb. Cool completely, then separate garlic from oil. Reserve garlic confit for another use.
For the Tomato Sauce:
In a heavy-bottomed 4-quart pot over low heat, combine garlic and oil. Cook up to 8 minutes, stirring occasionally until the garlic is fragrant. Do not let garlic brown. Add tomatoes, oregano, garlic powder, a pinch of chili flakes, and salt. Increase heat and bring mixture to a boil. Lower heat and let simmer 35 minutes, stirring frequently. Transfer sauce to a nonreactive, airtight container and refrigerate.
To Assemble and Serve:
Place a pizza stone on the center rack of oven. Heat the oven to 500°F for 1 hour. On a floured work surface, place Pizza Dough and cover with additional bread flour. Working from the center outward, use your fingertips to gently press dough into a rough circle. Next, stretch Pizza Dough with your knuckles until the circle reaches 13 inches in diameter. Do not touch the outermost rim. Gently lift the dough round and shake off excess flour. Place onto a wooden paddle and stretch the edges into a circle. Drizzle with Garlic Oil. Spoon on 1⁄2 cup Tomato Sauce, using the back of the spoon to evenly distribute Tomato Sauce up to the edge of the Pizza Dough. Top with cheese, then gently slide onto the pizza stone. Bake 8 minutes, rotating it 180° halfway through. Remove from oven, then let cool 1 minute on a wire rack before serving. Finish with fresh basil and a drizzle of TRULY® 100% Extra Virgin Olive Oil.