Today we're making a 3-cheese pizza of gargantuan proportions! I mean BIG! To produce a homemade pizza this large, I used my 16-Round Baking Steel in the oven. IT was business as usual, until we tried to launch our pie-we didn't have a pizza paddle big enough for this baby. Cue Fresh Chef Craig and his improv skills-he quickly crafted an extremely large peel out of cardboard. Genius.
Pick up one of our 16-inch round steels and a sheet of cardboard to impress your friends with your extra-large pizza abilities. Go big or go home...it's worth it.
1 - pizza dough - 300 grams
4 oz. no cook tomato sauce
1 oz. grated romano cheese
3 oz. fresh mozzarella cheese - torn by hand
3 oz. shredded fontina cheese
fresh basil - handfuls
1. Preheat your oven at 500 F with your Baking Steel on the top rack
2. Lightly stretch out your dough. Use a rolling pin if needed, but stretch out to.the size of your pizza peel. Push the boundaries out of your comfort zone. Lightly dust your peel with a combination of semolina flour and bread flour. Place your dough on top and give it a "shake". Make sure that dough is loose on top.
3. Switch oven to broil.
4. Distribute the tomato sauce on top. Keeping about 1/2 inch from the edge. Be careful and lightly give that dough another "shake" again, being certain that the dough remains loose. If it's getting stuck, lift side that is sticky and add a little flour beneath.
5. Next spread all three cheese on top. Switch oven back to bake or convection bake at 500F.
6.Launch onto Baking Steel and bake for 5-7 minutes. Or until desired.
7. Add basil and slice.