PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Pizza dough
- 2 3/4 to 3 cups 00 flour
- 1 tsp. salt
- 1 1\4 cup warm water
- 1 tsp. sugar
- 1 package (1/4 ounce) active dry yeast
Assembly
- Handful cornmeal
- Stefano’s Basilic sauce
- 400 grams of mozzarella the buffalo, sliced or torn
- 1 small bunch basil, leaves removed
- Extra virgin olive oil
Hot pepper oil, to finish (optional)
PREPARATION:
Pizza dough
- In a large bowl, combine 2 3/4 cups flour and salt. Set aside.
- In another bowl, add warm water, sugar and yeast. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
- Add yeast mixture to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
- Transfer dough to an oiled bowl and cover. Store in a warm place until it doubles in volume, about 30 to 40 minutes.
- Punch down dough. Cut in 1/2. Roll each piece into a 10-inch round.
Assembly
- Preheat the oven to 500 degrees F.
- Put the Emile Henry pizza stone for 30 minutes in the oven.
- Top pizza with the basilic sauce, cheese and basil. Drizzle with a little olive oil.
- Put the pizza on the stone for 15 minutes.
- Finish with a drizzle of extra virgin olive or hot pepper oil.
