Carroll Street

• Whisk high-gluten flour, IDY, and diastatic malt powder together in the mixing bowl.
• Dissolve sea salt completely in the room-temperature water.
• Pour water into flour blend and mix until a dense, shaggy dough mass forms.

• Knead by hand or spiral mixer for 8 to 10 minutes.
• The dough will feel significantly firmer than standard high-hydration doughs.
• Knead until smooth, elastic, and free of surface tears.

• Place dough mass in a lightly oiled bowl, cover, and rest at room temperature (68°F–72°F) for 2 hours.
• Divide and scale into balls (235g for 12" or 320g for 14").
• Cup and roll tightly against an un-floured wooden bench to seal bottom seams completely.

• Transfer dough balls to lightly oiled airtight containers and cold ferment in the refrigerator for 24 to 48 hours to develop deep complex flavors.
• Remove from the refrigerator 2 hours before rolling to allow the internal temperature to reach 60°F–65°F.

• Generously dust the bench with flour.
• Flatten the dough ball and roll paper-thin using a straight rolling pin or clean empty wine bottle to a uniform 12-to-14-inch thin round skin.
• Transfer onto a floured wooden peel.

• Scatter 100g–115g shredded low-moisture mozzarella across the dough, leaving a 1/2-inch outer margin.
• Tear and distribute 115g fresh/buffalo mozzarella slices over the base.
• Ladle 120g–140g room-temperature cooked sauce in wide swirls ON TOP of the cheeses.
• Dust with 20g grated Parmigiano/Pecorino.

• Slide pizza directly onto a 550°F preheated baking steel.
• Bake for 7 to 9 minutes until bottom is deeply blistered with crisp structural rigidity and cheese is bubbling with toasted spots.

Immediately upon removal from the oven, dust heavily with freshly grated Parmigiano-Reggiano and Pecorino Romano, layer fresh whole raw basil stems generously across the center slices, and finish with a light drizzle of extra virgin olive oil.