Ingredients
The following ingredients have 8 Servings
- 3/4 cups warm water
- 1 teaspoon active dry yeast
- 2 cups artisan bread flour (I used Bob's Red Mill)*
- 1.5 teaspoons sea salt
- olive oil + sea salt to brush over crust
- 1/4 - 1/2 cup pizza or tomato sauce
- 1-2 tablespoons finely grated parmigiano-reggiano cheese, (plus more for serving)
- 4 ounces fresh mozzarella cheese, (cut into 1/2-inch pieces (not packed in water is best))
- 1 plum tomato, (sliced (or any tomato you like))
- Optional: fresh basil, dried oregano, ground black pepper and red pepper flakes, to taste
Instruction
- Prepare Pizza Dough: Combine water and yeast in a large bowl. Then add the flour and salt and stir with a wooden spoon until a dryish, shaggy-type dough forms. Transfer dough to a well-floured surface and knead until smooth and tacky, about 3 minutes. If dough is overly sticky, dust with more flour (about a tbsp at a time). Put the dough in a greased bowl and cover with a kitchen towel (or plastic wrap). Let it rise for 1 to 2 hours or until the dough has doubled in size. Divide dough into 2 separate balls. Feel free to divide dough into smaller balls for personal pizzas.
- To Bake Pizza: Preheat the oven to 500ºF. Roll and form into a circular disk. Then fold over edges to create a crust.
- Top with toppings of choice. The toppings above are just a guide. Feel free to use preferred amounts and toppings.
- Drizzle or brush the dough lightly with olive oil (about 1 teaspoon) and sprinkle on sea salt. Spread sauce evenly and thinly over crust. Sprinkle the parmigiano-reggiano cheese over the pizza sauce. Add the fresh mozzarella evenly over the pizza and top with sliced tomato. Gently slide the pizza onto a heated baking stone or baking sheet that is lined with parchment. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized. Remove the pizza from the oven and add more grated parmigiano-reggiano cheese, fresh basil and red pepper flakes, if desired. Slice and serve immediately.
