Roc The Mic
Norf Sauce, San Marzano Tomatoes, Pepperoni, Chile Flakes, Mozzarella, Provolone, Cheddar, Parmesan
Chef Michael Carter of Down North Pizza | Philadelphia
Adapted by StarChefs | december 2023
INGREDIENTS
Dough:
Yield: 2 pizzas
12 grams yeast
10 grams sugar
635 grams unbleached bread flour
30 grams olive oil
22 grams kosher salt
Norf Sauce:
Yield: 1 quart
One 28-ounce can San Marzano tomato sauce
4 ounces sugar
1 ounce red chile flakes
1 ounce dried oregano
1½ ounces onion powder
1½ ounces garlic powder
1 teaspoon liquid smoke
To Assemble and Serve:
Yield: 1 pizza
3 ounces shredded low-moisture full-fat mozzarella
3 ounces shredded provolone
3 ounces shredded sharp cheddar
Sliced beef pepperoni
½ ounce grated parmesan
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a whisk attachment, add yeast, sugar, and 500 grams lukewarm water. Mix briefly, then set aside 5 minutes, or until the yeast begins to bubble. Add flour and oil. With the dough hook attachment, mix additional 10 minutes on low speed. Add salt and slightly increase speed. Continue mixing 10 minutes, or until the dough is smooth and elastic. Cut dough in half and transfer to 2 oiled 10-inch square baking pans. Press down until the dough fills the pans evenly, then cover with plastic wrap. Let proof 30 minutes at room temperature, or until the dough has filled out most of the pan. Remove plastic wrap and, using oiled hands, press dough into the corners of the pan. Proof an additional 30 minutes. Heat oven to 700°F. Bake dough 4 minutes, or until the bottom of the dough is lightly golden brown and the top has no color. Let cool 1 hour.
For the Norf Sauce:
In a Vitamix blender, purée all ingredients and 1 cup warm water until smooth. Transfer to an airtight container and set aside.
To Assemble and Serve:
Heat oven to 500°F. Spread mozzarella, provolone, and cheddar evenly over 1 par-baked Pizza Dough, followed by pepperoni. Bake 10 minutes, or until the edges are browned. Let cool 1 minute, then spoon 7 ounces Norf Sauce in 1-inch-wide strips across the pizza. Finish with grated parmesan.
