1“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
2“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
3“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
4Let the yeast mixture sit for 10 minutes, until bubbles form on the surface.
5Let the yeast mixture sit for 10 minutes, until bubbles form on the surface.
6Let the yeast mixture sit for 10 minutes, until bubbles form on the surface.
7In a large bowl, combine the flour and salt.
8In a large bowl, combine the flour and salt.
9In a large bowl, combine the flour and salt.
10Make a well in the middle of the flour mixture and add the olive oil and bloomed yeast mixture.
11Make a well in the middle of the flour mixture and add the olive oil and bloomed yeast mixture.
12Make a well in the middle of the flour mixture and add the olive oil and bloomed yeast mixture.
13Using a spoon, mix until a shaggy dough begins to form.
14Using a spoon, mix until a shaggy dough begins to form.
15Using a spoon, mix until a shaggy dough begins to form.
16Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes.
17Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes.
18Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes.
19Form the dough into a taut round.
20Form the dough into a taut round.
21Form the dough into a taut round.
22Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil.
23Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil.
24Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil.
25Cover the bowl with plastic wrap.
26Cover the bowl with plastic wrap.
27Cover the bowl with plastic wrap.
28Let the dough rise for at least an hour, or up to 24 hours.
29Let the dough rise for at least an hour, or up to 24 hours.
30Let the dough rise for at least an hour, or up to 24 hours.
31Punch down the dough and turn it out onto a lightly floured work surface.
32Punch down the dough and turn it out onto a lightly floured work surface.
33Punch down the dough and turn it out onto a lightly floured work surface.
34Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
35Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
36Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
37Lightly flour the dough portions, 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.
38Lightly flour the dough portions, 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.
39Lightly flour the dough portions, 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.
40Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C).
41Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C).
42Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C).
43Place a pizza stone, heavy baking sheet (turned upside down so the surface is flat), or cast iron skillet in the oven.
44Place a pizza stone, heavy baking sheet (turned upside down so the surface is flat), or cast iron skillet in the oven.
45Place a pizza stone, heavy baking sheet (turned upside down so the surface is flat), or cast iron skillet in the oven.
46Meanwhile, 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.
47Meanwhile, 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.
48Meanwhile, 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.
49Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
50Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
51Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
52Then, stretch and press the dough into a thin round, making it thinner than you think it should be.
53Then, stretch and press the dough into a thin round, making it thinner than you think it should be.
54Then, stretch and press the dough into a thin round, making it thinner than you think it should be.
55Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it.
56Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it.
57Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it.
58Add the sauce and ingredients of your choice.
59Add the sauce and ingredients of your choice.
60Add the sauce and ingredients of your choice.
61Slide the pizza onto the preheated pizza stone or pan.
62Slide the pizza onto the preheated pizza stone or pan.
63Slide the pizza onto the preheated pizza stone or pan.
64Bake for 15 minutes, or until the crust and cheese are golden brown.
65Bake for 15 minutes, or until the crust and cheese are golden brown.
66Bake for 15 minutes, or until the crust and cheese are golden brown.
67Add any garnish of your preference.
68Add any garnish of your preference.
69Add any garnish of your preference.
70Enjoy!
71Enjoy!
72Enjoy!
Ingredients
2.5 cups warm water
2.5 cups warm water
2.5 cups warm water
1 teaspoon sugar
1 teaspoon sugar
1 teaspoon sugar
2 teaspoons active dry yeast
2 teaspoons active dry yeast
2 teaspoons active dry yeast
7 cups all-purpose flour, plus more for dusting
7 cups all-purpose flour, plus more for dusting
7 cups all-purpose flour, plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
6 tablespoons extra virgin olive oil, plus more for greasing
6 tablespoons extra virgin olive oil, plus more for greasing
1.5 teaspoons kosher salt
1.5 teaspoons kosher salt
1.5 teaspoons kosher salt
0.25 cup semolina flour
0.25 cup semolina flour
0.25 cup semolina flour
28 oz canned whole tomatoes
28 oz canned whole tomatoes
28 oz canned whole tomatoes
1 tablespoon kosher salt
1 tablespoon kosher salt
1 tablespoon kosher salt
tomato sauce
tomato sauce
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh mozzarella cheese, torn into small pieces
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
fresh basil leaf
fresh basil leaf
extra virgin olive oil
extra virgin olive oil
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
fresh mozzarella cheese, torn into small pieces
fresh mozzarella cheese, torn into small pieces
ricotta cheese
ricotta cheese
ricotta cheese
fresh basil pesto
fresh basil pesto
fresh basil pesto
dried oregano
dried oregano
dried oregano
tomato sauce
tomato sauce
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh mozzarella cheese, torn into small pieces
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
spicy pepperoni slice
spicy pepperoni slice
freshly grated parmesan cheese
freshly grated parmesan cheese
freshly grated parmesan cheese
Equipment
large bowlspoonplastic wrapkitchen towelovenpizza stoneheavy baking sheetcast iron skilletimmersion blenderblenderfood processor