Danny Boy’s Classic Cheese Pizza
Tomato Sauce, Garlic, Fresh Mozzarella, Basil, Corto Extra Virgin Olive Oil
Chef Daniel Holzman of Danny Boy’s Pizza | Los Angeles
Adapted by StarChefs | september 2023
INGREDIENTS
Pizza Dough:
750 grams bread flour
4 grams instant yeast (about ⅓ packet)
15 grams Corto TRULY 100% extra virgin olive oil
17 grams kosher salt
Tomato Sauce:
2 cloves garlic, chopped
¼ cup Corto TRULY 100% extra virgin olive oil
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon garlic powder
Red chile flakes
2 teaspoons kosher salt
To Assemble and Serve:
1 cup bread flour
4 ounces fresh mozzarella cheese, shredded
4 basil leaves
1 ounce Corto TRULY 100% extra virgin olive oil
METHOD
For the Pizza Dough:
In the bowl of a stand mixer fitted with a dough hook, add flour, yeast, and 465 grams cold water. Mix 2 minutes on low speed. Cover bowl with a damp kitchen towel and let rest 20 minutes. Mix 2 minutes on medium speed, while slowly streaming in oil and salt. Reduce speed and mix additional 6 minutes, or until fully incorporated. If your mixer is struggling, remove the dough from the bowl and knead by hand on a lightly floured surface until silky smooth and elastic, about 10 minutes. Transfer dough to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. The next day, remove the dough from the refrigerator and let sit at room temperature until the dough reaches 55°F. Weigh and divide into four equal portions. Roll each portion into a ball, stretching it around itself to form a taut sphere.
For the Tomato Sauce:
In a heavy-bottomed 4-quart pot over low heat, combine garlic and oil. Cook 8 minutes, stirring occasionally until the garlic is fragrant. Do not let garlic brown. Add tomatoes, oregano, garlic powder, a pinch of chile flakes, and salt. Increase heat and bring mixture to a boil. Lower heat and let simmer 35 minutes, stirring frequently. Transfer sauce to a nonreactive, airtight container and refrigerate.
To Assemble and Serve:
Place a pizza stone on the center rack of oven. Heat the oven to 500°F for 1 hour. On a floured work surface, place Pizza Dough and cover with additional bread flour. Working from the center outward, gently press dough into a rough circle. Stretch Pizza Dough with your knuckles until the circle reaches 13 inches in diameter. Do not touch the outermost rim. Gently lift the dough round and shake off excess flour. Place onto a wooden paddle and stretch the edges into a circle. Spoon on ¼ cup Tomato Sauce, using the back of the spoon to evenly distribute Tomato Sauce up to the edge of the Pizza Dough. Top with cheese, then gently slide onto the pizza stone. Bake 8 minutes, rotating it 180° halfway through. Remove from oven, then let cool 1 minute on a wire rack before serving. Finish with basil and a drizzle of oil.
