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Mozzarella Fitzgerald
Mozzarella Fitzgerald
yield
2 quarter-sheet pies
time
3 hours (3 hours active)
ingredients
680g
low-moisture mozzarella
500g
ap flour
400g
canned whole tomatoes
350g
warm water
70g
olive oil
22g
kosher salt
10g
honey
10g
instant yeast
1 clove
garlic
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steps
1
Dough
500g
ap flour
350g
warm water (90 - 100F)
70g
olive oil
20g
salt
10g
honey
10g
yeast
2
Divide
3
Sauce
400g
tomatoes
2g
salt
1 clove
garlic
4
Spread 😉
5
Crust
680g
mozzarella
6
Cheese
7
Crisp
8
Rest