This fire oven pizza crust is fermented for 24 hours; it has a delicious flavor and fluffy texture. Rolled around tomato sauce, pepperoni and cheese. Baked to perfection!
Measure water in a large bowl with a kitchen scale
While still using the kitchen scale, add salt. Stir until salt is dissolved
Add in half of the 00 flour, stir until combined
Stir in yeast
Add the rest of the flour and stir until combined
Pour the dough onto a heavy floured counter surface. I use another 1/2 cup of flour, the dough starts out very sticky.
Knead the dough for 15 minutes. The texture and elasticity of the dough with change as you are kneading.
Once fully kneaded, cover the dough and let it ferment for 24 hours. I like to use a container with an airtight lid.
Sauce
In a bowl combine tomatoes and seasoning. Stir.
Assemble
When ready to bake, preheat your oven to 400 degrees.
In a bowl, squeeze the mozzarella ball into little bits
Roll the dough out into a large rectangle. Cut into 36 even squares.
Stretch out each rectangle, spoon in a little sauce right in the center of the square, top with mozzarella, parmesan, and a slice of pepperoni. Fold all of the edges up and squeeze them together to close the roll.
Place on cookie sheets greased with olive oil.
Bake for about 7 minutes, flip over with a metal spatula, and bake for another 7 minutes.