Floating Olive Branch


Pizza Dough:

4 1/2 cups bread flour

1 1/2 Tbs. granulated sugar

1 Tbs. Premium Fleur de Sel

2 tsp. dry active yeast

1 3/4 cup warm water

3 Tbs.  Robust Extra Virgin Olive Oil

Pizza Sauce:

2 Tbs. Savory Butter Infused Olive Oil

2 garlic cloves, peeled and minced

1 28oz can crushed tomatoes

2 Tbs. Santorini Oregano Infused White Balsamic

1 tsp. granulated sugar

1 tsp. Premium Fleur de Sel

1 1/2 cups full-fat brick-style mozzarella, hand-grated 

1 Tbs. Parmesan Seasoning Blend



Place flour, sugar, salt, and yeast in a large bowl and stir to combine. Add warm water and olive oil, and stir to combine until the dough is semi-formed and a little shaggy. Divide the “rough” dough into 3 portions and place one portion at a time, in a food processor. Blend each dough portion for 2 minutes, forming a smooth, slightly tacky, dough ball.

*Making your pizza dough in a food processor speeds up the kneading process.

Place each dough ball in its own large zipper bag and place it in the refrigerator. Let the dough rest for 24 hours. When ready to make the pizzas, remove the dough from the fridge 2 hours before baking, and place each dough ball in a lightly floured bowl (one dough per bowl). Cover the bowl with plastic wrap and set it aside.

Meanwhile, preheat the oven to 500°F, placing an oven rack right in the center. If using a pizza stone (highly recommended), put the stone in the oven to preheat.

Heat savory butter olive oil in a medium saucepan over medium heat. Once the oil is hot, add the garlic, and sauté until fragrant, about 1 minute.  Add the crushed tomatoes, oregano balsamic, sugar, and salt, and bring to a simmer. Simmer for 30 minutes, frequently stirring, until the pizza sauce reduces by half. Remove from the heat and set aside.

Once the dough has rested and risen (working with one pizza dough at a time), turn the dough out on a lightly floured surface and, using your hands, flatten it into a flat circle. Begin stretching the dough by draping it over your knuckles, and working in a circular motion, gingerly stretching/pulling the dough into a 12-14 inch circle. Place the dough on a floured pizza peel (alternatively, you can use 2 long metal spatulas) and, using a fork, dock (or poke) the pizza to reduce air bubbles.

Spoon 1/3 cup of pizza sauce into the center of the dough and, working in a circular motion, evenly spread out the sauce, leaving 1/2 inch of border around the edge. Top the pizza evenly with 1/2 cup of mozzarella and carefully transfer the pizza to the preheated pizza stone. Bake for 12-15 minutes or until the pizza is golden and crisp. The cheese should be melted and lightly browned in spots. Remove from the oven and set aside to rest for 2-3 minutes (allowing the cheese to settle). Sprinkle the pizza with 1 teaspoon of Parmesan Blend Seasoning and cut it into 6 slices before serving.