Todzilla's South Shore Bar Pizza Recipe
Put yeast, water, sugar, corn oil and melted butter in a bowl. Whisk briefly and allow to sit for 5 minutes.
Add flour and salt. Mix with dough hook until everything is integrated and has formed a ball (about a minute and half med-low speed)
Coat with oil and place in gallon ziplock or dough bin in fridge for at least 24 hours
Pull dough out at least 1 hour before proofing in oven, or 3 hours before if proofing at room temperature.
Pan them out all the way and proof them for another 1/2 hour in the oven or until they have visibly risen again at room temperature.
Put all ingredients in blender and blend just until broken down and integrated (about 10-20 seconds)
Shred 1 lb. Sharp Cheddar and 1/2 lb. Mozzarella and mix to combine. (2:1)
Add desired toppings
Preheat oven to 500 convection with pizza stones laid on racks (Todd uses four 12" granite tiles) for roughly 1 hour
Place pans on tiles and bake for 12 minutes (longer for non convection ovens)
Remove pizza from pan with a peel and check bottom for golden brown color. Remove pizza from pan and place directly on stones for 2 minutes if needed. Cheese and light toppings are usually done, heavier/wetter toppings usually require more time