You know Pizzeria Locale for delicious, fast-fired pizzas. But did you know that you can re-create our chewy, cheesy goodness in your own kitchen? It’s easier than you’d think -- just scroll down to check out our secret-free recipes, below.
3.5 cups flour
1.5 cups water
1 tsp dry active yeast
2 ¼ tsp salt
Large metal bowl or pan
STEP 1: COMBINE YEAST, FLOUR, AND WATER
Combine the dry active yeast and water in a large bowl. Add flour until a dough starts to form. At the end of your mixing process, there should be no loose flour.
STEP 2: SALT YOUR DOUGH
Sprinkle salt evenly over the dough. Then, fold the dough over and over until the salt is distributed evenly throughout. This should take a minute or less — you’ll know it’s ready when most of the clumps are gone.
STEP 3: PREP YOUR WORKSPACE
Lightly flour your workspace (things can get messy, we won’t lie). Then, flour both sides of the dough. This will keep it from sticking.
STEP 4: FOLD IT, FOLD IT
Fold your dough in half, turn it 90 degrees, then fold it in half again. Do this 5 times.
STEP 5: REST TIME
Put your dough in a bowl, cover it with plastic, then let it rest for 15 minutes at room temperature.
STEP 6: DO IT ALL AGAIN (2X)
Repeat steps 4 and 5, folding your dough 5 times again, then covering it and letting it rest for 15 minutes. Then, do this once more: Fold, then rest for 15. All this folding is helping to form gluten bonds within your dough. (You know what they say. It’s not the destination, it’s the gluten bonds you make along the way).
STEP 7: CHILL YOUR DOUGH
After your third 15 minute rest, fold the dough 5 more times, put it back in the bowl, cover it, then place it in the refrigerator overnight. The dough will be ready after 18 hours, and should last up to 36.
STEP 8: SPLIT YOUR DOUGH
The next day, take out your dough. It’s nearly ready! Cut it into quarters, forming each quarter into a ball using the by-now-familiar folding and then folding again technique.
STEP 9: BRING IT TO ROOM TEMPERATURE
Let your four new dough balls come up to room temperature. This will take about 3 hours. So. Much. Waiting. We know. But time is the secret ingredient, after all. (Even though your favorite fast-fired pizza only takes about three minutes to cook, more than 26 hours will have already gone into it by the time it gets to your plate. Who knew!)
DOUGHING, DOUGHING, DONE
Once three hours have passed, your dough is ready to stretch and cook. To learn how we do both those things, just keep scrolling!
Making Pizza Sauce
1 can (16 oz.) of crushed Roma tomatoes
1 Clove of garlic
Pinch of salt
Pinch of dried oregano
Pinch of chili flake
Large mixing bowl
STEP 1: SCOOP IT OUT
Use a spatula to scoop your can of tomatoes into a large bowl.
STEP 2: MINCE, MINCE, MINCE
Mince your garlic.
STEP 3: GET SALTY
Sprinkle salt evenly over the top of your crushed tomatoes.
STEP 4: SPICE IT UP
Add your oregano, minced garlic, and chili flake to the mix.
STEP 5: TAKE A WHISK
Whisk it all together until all the ingredients are evenly mixed.
ANNNNNNND THAT'S IT
You’ve made a fresh, delicious tomato sauce that’s ready to make some pizza very happy. Want to learn how to do it? Scroll on.
STEP 1: TURN UP THE HEAT
Pre-heat your oven to 500 degrees with your baking sheet inside on the middle rack. It’s important that the baking sheet gets hot, as well, so that your pizza will cook quickly and evenly. Let the oven pre-heat for at least 40 minutes. This may seem like a while, but the key to cooking your pizza correctly is having a piping hot oven and pan.
STEP 2: DEFINE YOUR CRUST
Now for the dough. You’ll want to cover both sides of your dough ball with flour, so that it doesn’t stick. It’s no fun to end up with dough all over your hands and none left for your pizza crust. Now, take three fingers and press from the center of the dough outward to create a raised border that’s about half an inch from the edge of your pizza. (Spoiler alert, that’s soon to be your delicious, chewy crust).
STEP 3: FLATTEN
Now, use the palms of your hands to flatten the center of your dough, so that the middle is all about the same thickness. Don’t worry about making the crust too wide at this point — that part is coming.
STEP 4: DO IT AGAIN
Flip it and reverse it. Repeat the steps of defining your crust and pressing the middle of the dough until you’ve got another raised edge and there are no thick spots in the middle.
STEP 5: PLAY PASS
Pick up your whole crust and pass it back and forth from hand to hand, like you’re playing hot potato. Keep going until the dough is about 11 inches in diameter, then lay it flat on your work surface.
A couple of pro tips: try to keep the dough passing back and forth quickly. If you stop with it in one hand, it might start to droop and stretch unevenly. If you’re having trouble with this technique, you can also try “driving the bus” — raising your hands like they’re resting on a steering wheel and stretching the dough using the backs of your hands. It results in the same tasty dough shape, just takes a little bit longer.
STEP 6: SAUCE IT UP
Your pizza dough is now ready for some company. Spread a thin layer of tomato sauce on your pizza. The best way to do this is by scooping a large spoonful and using concentric circles to spread it over your pizza.
STEP 7: TOP IT OFF
Add cheese, then any toppings your little heart desires. We’re partial to a mix of mozzarella and grana padano.
STEP 8: PAN YOUR PIZZA
Open your oven and remove the super-hot baking sheet. Be very careful. Place the baking sheet on a safe surface that won’t be damaged by the heat. The stove top works well. Slide your assembled pizza onto the baking sheet, then return it to the oven for 7 minutes.
STEP 9: PLAY IT COOL
Remove your pizza and it cool on a safe surface for at least a minute. This helps the cheese to firm up, making the pizza easier to cut and eat. When you’re ready, move your pizza to a cutting board and slice it into six pieces.
ENJOY A PIZZA YOUR LABOR
Take a bite of your cheesy, saucy deliciousness. You’ve earned it.