Ingredients
FOR THE DOUGH:
- 1 1/3 cup water, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
FOR THE PIZZA:
- 2 each pizza dough
- 1/4 cup pizza sauce
- 8 oz fresh mozzarella cheese, sliced or pearls
- 12 each baby heirloom tomatoes, halved
- 1 bunch fresh basil
Preparation
For the Dough:
- In a medium bowl mix water, yeast, and honey
- Cover and let stand 5 minutes until yeast is bubbly
- In a seperate bowl, mix flour and kosher salt together
- Add yeast mixture to a standing mixer
- Top with flour mix and add 2 tablespoons olive oil
- Using dough hook attachment, mix on low for approximately 5 minutes until it's a smooth ball
- Place in lightly oiled bowl, covered for 40-60 minutes until doubled in size
- knead dough into an even ball
- Lightly coat in flour and rest for 20 minutes prior to using (or covered in refrigerator overnight)
- Make two 12" pizzas
For the Pizza:
- Pre-heat pizza oven
- Stretch Pizza dough to 15" round
- Place dough on pizza peel generously dusted with cornmeal and flour
- Mound sauce in middle of pizza and spread evenly in an outward spiral to edges
- Spread cheese randomly on top of pizza
- Place randomly tomato halves on top of pizza
- Gently shimmy pizza on peel to ensure it doesn't stick. If dough sticks anyway, gently lift dough and spread additional cornmeal underneath
- Slide pizza on to back of pre-heated pizza stone and slide off peel
- Turn pizza once at 2 minutes, bout halfway through cooking
- Remove finished pizza from oven at desired doneness
- Top with fresh basil, cut and serve.