Crust:
1 package dry active yeast (about 2 1/4 tsp)
1 cup warm water
1 1/4 cups cold water
2 Tbsp olive oil
1 tsp sugar
1 tsp salt
~ 5 1/4 cups all-purpose flour (I use a mixture, about 50/50 of unbleached white and whole-wheat)
*Makes 2 crusts
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine cold water, oil, sugar, and salt in a small bowl; stir well with a whisk.
2. Place flour in bowl of a stand mixer (fitted with a dough hook) and add the yeast mixture and cold water mixture. Mix on low for 6-8 minutes or until dough forms and becomes smooth. Turn dough onto a lightly floured mixture and knead for about 2 minutes. You may need to cover hands in flour to keep the dough from sticking.
3. Place dough in a large bowl coated in olive oil. Place a clean, wet towel over the bowl and allow the dough to rise in warm spot for about 8 hours.
4. Once risen, punch the pizza dough and deflate. Divide the dough into 2 balls and place each ball in a Ziplock bag coated in olive oil. Place dough in the refrigerator overnight or for up to 2 weeks.
5. When ready to use, place dough on counter and allow to reach room temperature. Form dough into a ball and roll out onto a lightly floured surface with a rolling pin.
Sauce:
2 lbs tomatoes
2 cans tomato paste
1 tsp salt (to taste)
1 Tbsp Italian seasoning (to taste)
2 heads garlic
2 Tbsp extra virgin olive oil
* Makes enough sauce for about 2 pizzas
1. Preheat oven to 400 degrees
2. Pulse tomatoes and tomato paste in blender until liquefied, but still slightly chunky. Transfer tomato mixture to sauce pan and heat, covered, on low.
3. Add salt and Italian seasoning.
4. Cut the tops off of the garlic and remove the papery skins. Place in tin foil packet and top with olive oil. Close the foil packet and place in the oven for 40 minutes.
5. When garlic is done roasting, remove from foil and cool. Once garlic is cool to the touch, squeeze the garlic out of the casings and mash on a cutting board. Add to the warming tomato sauce and mix well.
Toppings:
1/2 lb fresh mozzarella, sliced
1/2 cup shredded mozzarella
1 lb fresh heirloom tomatoes, sliced
3/4 cup fresh basil, shredded (I usually take about 4-5 basil leaves at a time, roll them up, and slice them thinly)
1 tsp corn meal
1/2 tsp garlic salt
1/2 tsp Italian seasoning
* Toppings for one pizza. Double the recipe if you want 2 of the same pizza or add your own toppings on the second. I really love goat cheese and roasted red peppers as another topping idea. Or save the sauce and second crust to use later in the week!
Putting it all together:
1. Brush your pizza stone with olive oil and place the stone into the preheated oven (you can do this during the last 2o minutes of the roasting garlic) and heat for 20 minutes.
2. Allow the stone to cool for about 5 minutes. Brush with enough olive oil to cover the stone and sprinkle with corn meal. Place the pizza dough on the stone and quickly roll up the edges (careful! it will be hot!), forming the crust.
3. Use a ladle to apply the desired amount of sauce to the crust. Top with shredded mozzarella, sliced mozzarella, and tomatoes. Brush exposed crust with olive oil. Combine garlic salt and Italian seasoning and sprinkle over the whole pizza, concentrating on the exposed oiled crust. Bake in the oven for about 25-28 minutes (keep an eye on it so it doesn't burn!).
4. Remove pizza from oven and sprinkle with fresh basil. Enjoy!
This is a perfect recipe for these summer months when many of us grow lots of our own tomatoes or inherit some from friends. The fresh tomatoes make a delicious sauce and also make a great topping for pizza! The crust gives a nice crunch and the basil and mozzarella add to the delicious, fresh taste of summer. The crust does take a bit of patience, but don't give up! It's worth it once you master it. And it's a big time saver to make the dough ahead of time, on a Saturday or Sunday, to be used later in the week.
