Restaurant style personal pizza

Mix and knead a 60% hydration dough with sugar and olive oil until it passes the gluten window test, then ferment one day in the fridge.

Divide the proofed dough into four roughly 160 gram pieces and leave at room temperature one hour before baking.

Blitz a can of San Marzano tomatoes with a generous pinch of salt and a dash of red pepper flake in a food processor.

Shred the low moisture mozzarella, cook the hot Italian sausage, slice the pickled chili peppers, and melt half a tablespoon of butter with oregano and garlic powder.

Dust the counter with flour and stretch a round into a 10 to 12 inch circle.

Move it to the peel, slather with sauce, top with mozzarella then the sausage, working quickly.

Bake in a 900 degree oven about 90 seconds.