The pizza or the crunchwrap?
Crunchwrap: taco Bell copycat seasoning on Allrecipes for the beef and chefsteps nacho cheese. Extra large tortilla and small tostadas assembled the same way as taco Bell.
Pizza: Chad Robertson's country loaf recipe from Tartine bread, divided into 320g balls at the end of bulk fermentation. Tomato sauce is just canned whole tomatoes, basil and salt blended with an immersion blender. 1/2 cup of sauce per pizza. 4oz whole milk mozzarella. I use string cheese because the individually packaged 1oz sticks are convenient, but I still grate it first.
Hardest part is stretching the dough. After rolling into balls i the gluten needs to relax, but you can't let a skin form. You can use a proofing box, but a little oil and plastic wrap works.. it'll take at least an hour before the balls are relaxed enough to stretch. Freeze the ones you don't plan on using immediately after shaping them into balls. Oil the balls and put them in freezer bags. I leave my used bags in the freezer and don't oil my balls anymore since the bags are oily enough. For stretching, watch YouTube videos and imitate. I don't do the "slap" technique and prefer the spin toss.
To bake I use a Blackstone pizza oven, but you can use a regular over an max setting. The pizza will end up a little crispier since it'll take longer. You can also use the "clean" setting on your oven to get hotter, but you'll need to defeat the safety latch.
Use a pizza stone. I'd consider a stone and a peel to launch the assembled pie into the oven the only required tools.
For this pizza I put the cheese down first and then the sauce, and added julienned basil after it came out of the oven. There's also some parm.
I prefer a stone temp of about 730-750 and use a temp gun to measure it.
