Modes

Ingredients

Dough

• 750 grams (6 cups) double zero 00 flour
• 487 grams (2 cups) water
• 3 Teaspoons salt
• 1½ Teaspoons instant yeast (or ⅜ Teaspoon active dry yeast)
• 1½ Tablespoons olive oil (optional, for extra tenderness)

Pizza

• 3 cups San Marzano tomato sauce
• 20 ounces fresh mozzarella
• 1 bunch fresh basil leaves
• extra virgin olive oil
• 1 cup fine cornmeal

Instructions

Dough

In a large bowl, mix the flour and salt. In a separate bowl, dissolve the yeast in warm water.

Gradually add the water to the flour while mixing. Knead for 6-8 minutes until the dough is smooth and elastic. Cover and let rest at room temperature for 30-45 minutes.

Divide into 4-5 equal dough balls, place them in an oiled container, and refrigerate for 24-48 hours for the best flavor.

When ready to bake, bring the dough to room temperature for 1 hour, then stretch and top.

Pizza

Preheat Wolf Oven to 500°F on Stone Mode with a baking stone on the bottom rack.

Put light coating of flour onto counter top. Take one dough ball and stretch it into a 12-inch circle, keeping the edges slightly thicker.

Spread cornmeal onto pizza peal.

Spread ¾ cup of tomato sauce evenly over the dough, leaving about a ½-inch border. Light drizzle of olive oil.

Tear 4-5 ounces of fresh mozzarella into chunks and distribute them evenly across the pizza.

Transfer the pizza to the hot stone and bake for 6-8 minutes, until the crust is blistered and the cheese is bubbling.

Remove from the oven, add 4-5 fresh basil leaves, and drizzle with olive oil.