Ingredients
- 1 cup warm water (100° to 110°),
- divided
- 10 ounces bread trout" (about 2 cups
- plus 2 tablespoons)
- 1 package dry yeast (about 2114
- teaspoons)
- 4 teaspoons olive oil
- 3/4 teaspoon kosher salt, divided
- Cooking spray
- 1 tablespoon yellow cornmeal
- 3 / 4 cup Basic Pixz:a Sauce (this page)
- 1114 cups (5 ounces) thinly sliced fresh
- moz:z:a rella cheese
- 113 cup small fresh basil leaves
Preparation
Step 1
1. Pour k cup warm water in the bowl
of a stand mixer with dough hook
attached.Weigh or lightly spoon flour
into dry measuring cups and spoons;
level with a knife .Add flour to 11 cup
water; mix until combined. Cover and
let stand 20 minutes. Combine remaining
14 cup water and yeast in a small
bowl; let stand 5 min utes or until bubbly.
Add yeast mixture, oil, and %teaspoon
salt to flour mixture; mix 5
minutes or until a soft dough forms.
Place dough in a large bowl coated with
cooking spray; cover surface of dough
with plastic wrap lightly coated with
cooking spray. Ref rigerate 24 hours.
2. Remove dough from refrigerator.
Let stand, covered, 1 hour or unt il
dough comes to room temperature.
Punch dough down. Press dough out to a 12-inch circle on a lightly floured
baking sheet, without raised sides,
sprinkled with cornmeal. Crimp edges
to form a !/,-inch border. Cover dough
loosely with plastic wrap.
3. Position an oven rack in the lowest
setting. Place a pizza stone on lowest
rack. Preheat oven to 550' . Preheat
the pizza stone for 30 min ute s before
baking dough .
4. Remove plastic wrap from dough.
Sprin kle dough with the remainin g
14 tea spoon salt. Spread Basic Pizza
Sauce evenly over dough, leaving a
V2-inch border. Arrange cheese slices
evenly over pizza. Slide pizza onto
preheated pizza stone, using a spatula
as a guide. Bake at 550' for 11 min utes
or until the crust is golden. Cut pizza
into 10 wedges, and sprinkle evenly
with basil. Yield: 5 servings (serving
size: 2 wedges).