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#PerfectSlice Contest

Styling and Recipe by Laura Goble

Once the fluffy dough has been kneaded and laid out, you’re left with a blank canvas begging for creativity. Some may opt for the classic cured meats and white cheeses. Others may go buck-wild and empty the cabinets with a habanero-bacon-date-smoked-gouda in mole sauce creation that would make Dr. Frankenstein blush. Everyone’s slice is personal; everyone is beautifully unique.

Regardless, we want to know your perfect slice. Here at BurkleHagen, we have assembled a crack team of hungry, pizza loving connoisseurs, excited to eat a unique slice we never knew we craved. We want to hear all the crazy things you folks put on your perfect slice. The creator of the prevailing pie* will receive $100 to the pizza joint of their choice.

Get creative. Make it yours. Share your concoction: Email us. Text us. Find us on Facebook or Instagram.

*All things being equal, we want to take dough out of this equation. Sorry to the deep dish lovers and thin crust enthusiasts, but we want to keep this debate about the toppings.

To help get the wheels turning, our friend and food stylist, Laura Goble, has whipped up both a master red sauce and perfect pizza dough recipe you can reference below. Have fun and we are excited to hear from you!

#PerfectSlice Contest

Master Red Sauce

from Laura Goble

Ingredients

  • 1 28-oz can crushed San Marzano tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh parsley
  • Sea salt and fresh black pepper

Instructions

  1. Heat olive oil over medium heat in sauce pan. Add garlic and sauté 1 minute.
  2. Stir in tomatoes, basil and parsley into pan. Heat to a slow simmer, stirring often, and cook 3-4 minutes.
  3. Season with salt and pepper.

Perfect Pizza Dough

from Laura Goble

Ingredients

  • 1 envelope active dry yeast (about 21⁄4 tsp.)
  • 2 tablespoons olive oil, plus more for bowl
  • 2 teaspoons sea salt
  • 4 cups all-purpose flour, divided, plus more for surface

MAKES ENOUGH DOUGH FOR 1 PIE (ABOUT 6) SERVINGS

Instructions

  1. Combine yeast and 11⁄2 cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
  2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
  4. Take dough from fridge and divide in 2 pieces. Shape each into ball and let dough rest on semolina dusted surface (cover with a clean kitchen towel) until it comes to room temp and begins to rise, 45 min. to 1 hour.
  5. Shape each piece into a 10-12 inch round-ish shape transfer to parchment paper.
  6. Finish pizza with the toppings you like and bake in hot oven (450-500 F) until crust is golden and cheese is melted and bubbly.

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