>>21569917
>rolling the dough
>rolling
GTFO
>>21569933
Not my favorite style, but I'd eat it.
>>21569952
Dough
600g Bread Flour
380ml water
10g salt
10ml olive oil
6g sugar
6g yeast
That will yield just about 1kg of dough to divide however you like. You can use it as soon as it relaxes and proofs, but it's best to let it slack in the fridge overnight.
Sauce
1 28oz can crushed tomatos. I use Cento, but you can use whatever you have
1/2 cup water
1 tbsp olive oil
1 tsp salt
1 tsp oregano
Cheese
Just use the best whole milk, low moisture mozzarella you can get. I usually use gapbani or sorrento. Buy the block and grate it yourself. The pre-shredded cheese is covered in cellulose to prevent it from clumping and it won't melt right.
