How To Throw A Pizza Party (Bulk Pizza Formula)

It’s become a trope: “everybody loves pizza,” but here’s the thing... it’s true. This week I put all of the pizza knowledge and skills that I’ve picked up over the past two years to open my Chicago apartment as a pop-up pizzeria. The idea is to sling artisan pizza out of the courtyard of my apartment, then donate all of the proceeds to our local food bank. Thanks to everybody who came out to support. Let’s make some pizza. 🤘🏼 Adam

P.S. As with all bread/dough that we make, I’ve included the recipe in grams. This will one, make your pizza more consistent and two, allow you to scale up or down the recipe as needed. For example, are you planning to make pizza for 10 friends? If so, simply multiply the dough recipe by 5, etc.

Yield: 2 pizzas

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Adam's Artisan "Apartment" Pizza

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Each pizza can feed up to two people. The sauce can be used for up to 4 pizzas. If you have extra, freeze it for next time.

Ingredients

All-Purpose Pizza Dough (71% hydration)

• 1 1/2 cups (355g) Cold Water
• 2 tsp (8.4g) Sugar
• 1/2 tsp (1.4g) Active Dry Yeast
• 1 Tbsp (13.5g) Olive Oil
• 4 cups (500g) Flour
• 1 1/2 Tbsp (20.25g) Kosher Salt

Simple Sauce

• 28oz (793.8g) can Crushed Tomatoes
• 2 (6g) Garlic Cloves, minced
• 1 1/2 tsp (7.35g) Kosher Salt
• 2 Tbsp (27g) Olive Oil

Cheese

• 2 cups Low-moisture Mozzarella Cheese, shredded

Instructions

All-Purpose Pizza Dough

1. In a large mixing bowl, combine cold water with sugar. Stir until the sugar is completely dissolved.
2. Sprinkle the active dry yeast over the surface of the water. Allow the yeast to bloom for about 5-10 minutes. It should become foamy.
3. Drizzle in the extra virgin olive oil.
4. Gradually add in the flour, mixing continuously. As the mixture becomes thicker, you will need to knead the dough by hand or with the dough hook on a stand mixer at medium speed. Allow the shaggy dough to autolyse (rest at room temperature) for 30 minutes.
5. Pour the kosher salt on top of the dough, then knead until the salt is fully incorporated and the dough is smooth and elastic. Cover and allow to bulk ferment in the fridge overnight.
6. The next day, divide the dough into 30 equal portions, each weighing approximately 1 lb (454g). Separate the portions on a sheet tray by at least 3 inches, cover, and refrigerate for 24 hours.
7. The next day, remove the dough 3 hours before you want to make pizza and use as needed.

Sauce

1. Mix all the ingredients in a bowl, no cooking necessary.

Make the pizza

1. Preheat your pizza oven to 550-600 degrees Fahrenheit. If using an at home oven, crank the temperature to the highest degree it can go (ideally 550-600 degrees Fahrenheit).
2. Roll out each ball of dough until flat and circular. Sprinkle your pizza peel with semolina flour. Place the dough on the pizza peel and begin decorating the dough with sauce. Add sauce to the very edge of the dough.
3. Sprinkle on 1 cup of cheese per pizza. Add your toppings. See notes below for options of toppings.
4. Gently slide the pizza into the pizza oven (or at home oven) and let bake for about 12 minutes or until the crust looks slightly charred, bubbly, and the cheese is bubbling and melted.
5. Remove from the oven with the pizza peel. Slice up the pizza to your liking, garnish with whatever your heart desires. I like basil, spicy olive oil, or grated parmesan cheese. Serve up!

Adam's Notes

Pizza Ideas:

• Papa Pep: Mozzarella, Ezzo Pepperoni, Smoked Black Pepper Ricotta, Basil
• Spicy Southside Sassidge: Mozzarella, Spicy Italian Sausage, Chunky Giardinera, Roasted Fennel
• Commodore Cheesington III: Mozzarella, Parmesan, Garlic Honey, Chili Flake

*Check out my patreon page for the Smoked Black Pepper Ricotta recipe*

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