8ouncespizza doughsee recipe below or buy pre-made dough from Winco
4slicesfresh mozzarella cheese
2-4fresh basil leavestorn or left whole
1/4cupgrated parmesan cheese
1/4cupolive oil mixed with 1/4 teaspoon garlic shallot puree
7 1/2cupsall-purpose flour
1/2teaspoonactive dry yeast
28ounceSan Marzano Italian tomatoes (canned)or fresh, peeled and stewed Roma tomatoes
2tablespoonsextra-virgin olive oil
1teaspoonfine sea salt
Prepare pizza dough (recipe below) and form into rounds. Brush with small amount of olive oil-garlic mixture. Top with small amount of pizza sauce (recipe below). Top with pieces of mozzarella, fresh parmesan, fresh basil.
Pizza Sauce: Blend or crush with your hands and set aside for use on pizza.
No Knead Pizza Dough: Once the dough has proofed overnight (roughly 18 hours) at room temperature, covered with plastic wrap, form into six squares. Fold each of the four corners into the middle, flip over, and form into a ball. Let rest, covered with plastic wrap, then form into pizza rounds.