Makes two 14-inch pizzas
1 package active dry yeast
¼teaspoon granulated sugar
¼cup warm water (110˚)
3-⅓cups unbleached, all-purpose flour
1½teaspoon kosher salt
1cup cold water
2tablespoons extra virgin olive oil
16ounces mozzarella, very cold
1recipe simple tomato sauce
extra virgin olive oil
Calories 132 (37% from fat) • carb. 15g • pro.6g • fat 5g • sat fat 3g • chol 15mg • sod. 192mg• calc. 106mg • fiber 1g
Stir yeast and sugar into warm water in a small bowl; let stand until foamy, about 3 to 5 minutes. Place flour and 1 teaspoon of salt in the work bowl of a food processor fitted with a dough blade; process to combine, about 20 seconds.
Add cold water and 2 tablespoons of oil to the yeast mixture.
With machine running, pour liquid through feed tube in a steady stream as fast as the flour absorbs it, about 30 seconds. Once dough pulls away from sides of the work bowl keep the machine running for about 1 minute to knead.
Place dough in lightly floured, sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes.
Insert the shredding disc assembly. Use medium pressure to shred the mozzarella. Remove and reserve.
Preheat oven to 500°F.
When dough has risen, punch down and divide into 2 equal balls. Let rest 10 minutes. Roll dough out to size on a floured work surface. Place on a pizza screen, perforated pizza pan or a baking sheet without sides that has been sprinkled with cornmeal. Brush edges with olive oil. Spread a ½ cup of the tomato sauce evenly on each pizza and divide the mozzarella and sprinkle on each pie.
Bake the pizza for 5 minutes and rotate the pan. Bake for an additional 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from oven and let rest 2 to 3 minutes before slicing.