Hydraulic Hearth Pizza at Home

Larkinville’s Hydraulic Hearth is known for their delicious and unique pizzas. Though the restaurant is temporarily closed due to COVID-19, Chef Will Petersen shares the Hearth’s recipe and tips for their simple pizza with red sauce. Full video below!

Pizza Dough Ingredients:

• 2 teaspoon yeast (instant)
• 1.5 cups water (room temp)
• 1.5 Tablespoon kosher salt
• 2 tablespoon olive oil 
• .5 Cup semolina flour
• 2 ¾ Cup OO flour 

Pizza Sauce Ingredients:

• 28 ounce can san Marzano whole tomatoes 
• 4 leaves fresh basil 
• Pinch dry basil 
• Pinch dry oregano 
• 1 tablespoon kosher salt 
• 3 garlic cloves 
• 2 ounces olive oil 

Procedure for dough:

1. Mix yeast and water in stand mixer with dough hook attachment, on low speed for 1 minute. 
2. Add salt and oil and mix on low speed for 1 minute.
3. Add half of the flour and mix on medium speed for 1 minute. 
4. After scraping the sides of the mixing bowl add the rest of the flour and mix on medium speed for 3 to 5 minutes until dough looks smooth and not stuck to the side of the bowl. 
5. Remove from mixing bowl and put in a lightly oiled container, cover and let proof for 45 minutes to 1 hour. 
6. Portion dough into 6 oz dough balls for 10 inch pizzas 8 oz dough balls for 12 inch pizzas.  
7. To form dough balls fold dough under itself on the outer ¼ of the dough on each side forming a ball, should be 6-8 folds around each dough to form the ball. Then, pinch and twist the seam on the bottom to form a “knot” and place on a floured surface and oil the top of the dough (pan spray works well).  A cake carrier, large square glass pan with lid, disposable foil rectangular cake pan with lid. 
8. Either use in 3 hours if leaving out at room temperature or put in refrigerator for up to 3 days. Pull out of refrigerator least 30 minutes before using and let dough come to room temperature before stretching the dough. 

Procedure for sauce:

1. Add all ingredients in to a blender and blend until smooth 20 -45 seconds. Or place in stick blender container and stick blend until ingredients are combined.
2. You can either leave it a little chunky or puree until very smooth
3. Store in air tight container in refrigerator for up to 2 weeks
4. Makes about 10 pizzas (or add to pasta for a delicious red sauce)