from Chef Daniel Lindley of Alleia, Chattanooga, TN
2 cups warm water
½ ounce olive oil
½ teaspoon yeast
20 ounces all-purpose flour
13½ ounces high-gluten flour
2½ teaspoons kosher salt
14-ounce can San Marzano tomatoes
Salt and pepper
20 ounces pork jowl, ¼-inch slices, grilled
20 ounces fresh mozzarella, ¼-inch slices
5 cups loosely packed fresh arugula
To make dough, combine water and oil in mixing bowl of a stand mixer. Add yeast and dissolve.
Once yeast is completely dissolved, add both flours and salt. Mix with dough attachment until all is incorporated.
Remove dough from mixing bowl and transfer to a bowl that has been lightly coated with olive oil. Cover dough directly with plastic and set aside for 1 hour. After 1 hour, dough should double in size. At that point, divide equally into 5 balls. Place balls in an airtight container and refrigerate overnight (freeze what you do not plan to use within 2-3 days).
For pizzas, preheat oven to 450 degrees.
Remove dough from refrigerator about 1 hour prior to using (it will stretch easier when at room temperature).
Flatten a ball on a lightly floured surface, then hold round in your hands, pinching around edges to create a border. Working with dough in the air allows gravity to help stretch it into a larger disk. Once diameter reaches about 8 inches, lay dough down on workspace. Working from the center outward, gently use fingertips and palms to make dough around 12 inches in diameter and a little more than ¼-inch thick, with a thicker border.
To make sauce, pass San Marzano tomatoes through food mill into bowl. Season with salt and pepper to taste.
To assemble, gently transfer dough to a round perforated pan. Ladle 3 ounces of sauce dough, using bottom of ladle to swirl sauce evenly to inner border. Evenly distribute 4 ounces of sliced mozzarella and 4 ounces of grilled jowl.
Bake for 8-10 minutes or until crust begins to blister. Remove from oven and top with fresh arugula.