Pizza

Ingredients
600 grams/2 ½ cups warm water
4 grams/1 teaspoon sugar
7 grams/2 teaspoons active dry yeast
840 grams/7 cups all-purpose flour, plus more for dusting
80 grams/6 tablespoons extra virgin olive oil, plus more for greasing
8 grams/1 ½ teaspoons kosher salt
40 grams/¼ cup corn meal for dusting surfaces

OPTIONAL TOPPINGS

TOMATO SAUCE
28 oz canned whole tomatoes
1 tablespoon kosher salt
1 tablespoon minced garlic
Oregano to taste
Red Pepper Flakes

MARGHERITA
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf

TASTY'S BIANCA
Extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano

PEPPERONI
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slices
freshly grated parmesan cheese

Preparation
Bloom the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow. Place a pizza stone in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Spinkle corn meal onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Add any garnish of your preference.

Yield 16 slices

Some Pizza Toppings
Artichokes
Fresh Basil
Cheese
Mushrooms
Black Olives
Onions
Pepperoni
Peppers
Pesto
Sausage
Spinach

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