Pizza! Pizza!

Its a pizza kind of day. I saw this post from Cook'sIllustrated on Instagram claiming a 60 minute pizza. It probably is where temps hover at 70 but in our cool house it took a bit longer. I was intrigued by the ingredient list and had all the fixins.
The dough was entirely a food processor affair as was the sauce. Pretty easy but more ingredients han expected.

One Hour Pizza (or thereabouts)

Dough

7 1/3 oz (1 1/3 cups) bread flour
3 ounces (1/3 cup) semolina flour
2 t instant yeast
2 t sugar
1/2 cup warm water (115 degrees)
1/4 cup mild lager
2 t white vinegar
1 1/2 t olive oil
1 t salt
AP flour

Sauce

1 14 ounce can diced tomatoes (Glen Muir) The original called for 28 ounces but that's a lot of sauce.
1 T olive oil
3 anchovies (optional) I used anchovy paste cause I always have it on hand
1 t salt
1 t dried oregano
1/2 t sugar
1/4 t pepper
1/8 t red pepper

For the dough:  Place the pizza stone on a rack 4-5 inches under the broiler element and heat to 500 degrees. A clean oven is a must or its  smoky affair. Now I use a scale when I make any bread these days.

While the oven heats up, process the flour, semolina, yeast, and sugar and pulse for 2 seconds to combine.  With the processor running pour in the warm water, lager, vinegar and oil and run till combined and no dry ingredients remain. Let rest for 10 minutes.
Add the salt to the dough and process till the dough forms a satiny sticky ball that clears the sides of the bowl. Remove to a floured counter and knead gently till smooth about 15 secs. Divide dough into 2  and form into smooth balls.
Spray a 11 inch circle in the center of a large sheet of parchment paper with cooking spray. Place one dough ball in the center and spray the top of the dough. Roll the dough into a 10 inch circle then cover with a second sheet of parchment and roll out to 11 1/2 inches. Set aside and do the same to the second dough ball. Let stand at room temperature till puffy, about 30 minutes, Our house was much too cool and I had to proof in the oven at 105 degrees to get any rise at all.

During the wait for the dough to rise, make the sauce. I just threw all the ingredients in the dirty food processor and blended till smooth. Taste and season accordingly. I thought the sauce was just right and was easy and quite tasty.

When the dough is almost ready, heat the broiler for 10 minutes to heat the stone further. Remove the top parchment and dust the dough lightly with AP flour. Liberally dust the peel and turn the disk onto the peel. Remove the parchment.

Spread the dough with 1/2 cup of the sauce leaving a 3/4 inch border. Top with cheese of choice. I use mozzarella, freshly grated and some parmesan.  Slide the pizza on the stone and bake at 500 for 8- 12 minutes till bubbly and browned.  Transfer to a wire rack and cool a few minutes before slicing.

I really liked this easy sauce. Might have to make it a permanent part of the repertoire. The pizza was really good. The oven simply does not get hot enough to really crisp the crust but it was very nice.

Ok, so Pizza in an Hour was more like pizza in 2 hours but worth the wait and the mess.