Pizza Sandwich

Ingredients

Steps

1. 1

   In a medium bowl, combine 1 cup of the warm water, the yeast, and a pinch of the sugar. Let rest 5-7 minutes until fluffy.

2. 2

   In a large bowl, stir together the flour, remaining water, foamed yeast, olive oil, remaining sugar, and salt until combined.

3. 3

   Knead the dough about 4-5 minutes. It will still be sticky and not smooth at this point, and that's okay.

4. 4

   Cover the bowl with plastic wrap and let the dough rest 30 minutes at room temperature.

5. 5

   Punch the dough down and transfer it to a lightly floured surface. Slap and fold it several times, then knead until smooth.

6. 6

   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and rest at room temperature 10-20 minutes until about 20% risen.

7. 7

   Move the dough to the fridge and rest 2-3 hours until almost doubled in size for best results. If you're in a hurry, rest at room temperature 45-60 minutes until almost doubled instead.

8. 8

   Divide the dough into 4 equal pieces and roll each into a loose ball. Place the balls on a generously floured work surface or baking sheet, cover, and let rest 1 1/2-2 hours until doubled in size.

9. 9

   Preheat the oven to 550F with a baking steel on the second-to-highest rack for at least 10-15 minutes.

10. 10

    Flour a work surface and place a dough ball on it. Press the middle firmly with your fingers, leaving a 1-inch rim around the edge.

11. 11

    Once the dough is about 6 inches wide, use flat hands to press and stretch the middle, turning the dough as you go so it stretches evenly and doesn't rip. Lift the dough on the backs of your fingers and continue stretching until it reaches 9-10 inches.

12. 12

    For a hot sandwich, scatter shredded mozzarella over one half of the dough and drizzle with olive oil.

13. 13

    Fold the dough in half and drizzle lightly with olive oil again.

14. 14

    Use a paddle to slide the dough onto the hot baking steel. Turn the oven to low broil and broil 2-3 minutes, watching closely, until the top is golden brown.

15. 15

    Carefully move the steel to the lowest rack, turn the oven to 500F, and bake 3-5 minutes more until the bottom and top are golden brown and the dough is fully cooked.

16. 16

    Remove from the oven and let cool 30-60 seconds, then open the sandwich and fill.

17. 17

    For a cold sandwich, fill with 1 1/2 tbsp basil pesto, arugula, sliced fresh mozzarella, and tomato slices. Drizzle with olive oil, sprinkle with red pepper flakes, and serve immediately.

18. 18

    For a hot sandwich, open the mozzarella-filled dough and add pastrami slices. Top with 1 1/2 tbsp basil pesto and fresh arugula and serve immediately.