Ingredients
The following ingredients have 4 Servings
- 12 1/2 ounces bread flour (about 2 1/4 cups) (plus more for the counter)
- 3 tablespoons rye or whole wheat flour
- 3 tablespoons finely-ground cornmeal, preferably white
- 1/4 teaspoon instant or active dry yeast
- 1 cup plus 2 tablespoons water at 75°F (24°C)
- 1 tablespoon extra-virgin olive oil (plus more for coating)
- 1 3/4 teaspoons sea salt
- 2 pounds nice summer tomatoes (cut into 3/8-inch (1 cm) dice)
- 1/4 teaspoon sea salt (plus more if needed)
- 1/4 teaspoon granulated sugar (plus more if needed)
- 2 tablespoons extra-virgin olive oil
- 1 medium clove garlic (minced)
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil (plus more if needed)
- 8 tablespoons (2 ounces) Parmesan or Pecorino Romano cheese (grated)
- 8 ounces fresh mozzarella cheese (drained and sliced 1/4-inch (6-mm) thick)
- 4 scallions (thinly sliced)
- 1/4 cup thinly shredded fresh basil
- Coarse salt
