- 546 grams Tipo 00 flour or high gluten bread flour
- 406 grams of cool water
- 5 grams (1 1/2) tsp instant yeast (or active dry yeast)
- 12 grams of olive oil
- 10 grams of sea salt
- 6 cups Prepared Mac ‘n Cheese
- 3 cups freshly shredded white cheddar
- 1 cup Colby Jack (shredded or sliced pieces
- ~2 cups sliced cooked kielbasa (1/4-1/2” thick rounds)
- 1 tsp paprika
- 3/4 tsp sea salt
- 3/4 tsp black pepper
To make the pizza dough
- In a large bowl, add the flour and make a big well in the middle. Pour all the water into the well leaving the side intact. Sprinkle the yeast over the water.
- Form a claw with your hand and stir the yeast and water mixture, slowly incorporating the flour into the wet mixture and creating a thicker paste (think thick pancake batter). Slowly start to draw in a little bit of flour from the walls of the well until you have a shaggy dough.
- Next, drizzle in the olive oil and mix until you have a thick dough. once all of the oil is incorporated, add the salt and knead to bring the dough combined.
- Flip the dough out onto a very lightly floured board and knead, using the shagging bits of dough to help make a dough ball. The dough should be all incorporated and semi-smooth. Place your mixing bowl on top of the dough, covering it and let it rest for 20 minutes. After 20 minutes, your dough will have a shiny, more relaxed look and feel to it.
- Place the dough in a large, lightly oiled bowl, cover and refrigerate for up to 3 days. If using that day, place the dough in a warm, dry place and allow to proof until doubled in size.
Pan the Dough
- At least four hours before baking, spread out 1-2 Tbl of canola oil in Two 4×12” Lloyd Pans Long Pans OR 1 rimmed 12×16” Grandma Pan (or half sheet pan). Place your cold dough in the middle of the pan. *If using Same-day dough, 1 hour prior to baking, add the warm dough to the oiled pan.
- Using your fingertips, dimple out the cold dough stretching it gently to the edges of the pan. DO NOT FORCE IT. Cover the pan with lightly sprayed plastic wrap and allow to rest 30 minutes. After 30 minutes, uncover, gently stretch the dough to the ends and cover again. Repeat the dimpling/stretch 3-4 more times. *Same-day dough may not need additional stretching. Once the dough covers the entire pan, cover and allow to rest for 1-2 hours or until it puffs up slightly. *Same-day dough may only need 30 minutes or less.
Dress the Pizza
- When you’re reading to make the pizza, preheat the oven to 450F. Place one rack on the lower third of your oven. On that place a pizza stone. It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there.
- In a small bowl, whisk together the paprika, salt, and pepper. Set aside
- Uncover the pizza dough (s) and add half of the cheeses to each pan going within 1/4” of the crust edge. Add on the mac ‘n cheese, spreading it out into an even layer. Add on the kielbasa slices and sprinkle on the seasonings.
Bake The Pizza
- Place the prepared pizza to the bottom pizza stone and bake for 15-20 minutes rotating halfway through. Remove from the oven and, using a fish turner or large spatula, remove the pizza from the pan and set on a cutting/serving board. Allow to rest for at least 15 minutes before cutting and enjoying!
*Time does not include pizza dough resting or proofing