4 ounces plus 4 ounces mozzarella cheese, cut into 1/2-inch chunks
toppings of your choice: meats, veggies, etc.
DIRECTIONS
Stir together the warm water and yeast in a large mixing bowl then stir in the flours, salt and 1 TBSP of the oil until well combined.
Knead the dough by hand in the bowl for about 10 minutes.
Form the dough into a smooth ball then drizzle 1 tsp of the oil over the dough ball and flip around to coat in the oil.
Loosely cover the bowl and set in a warm place to rise until doubled in size, about 1 hour.
Place a large pizza stone on the bottom rack of your oven then preheat the oven to 500°F and allow the pizza stone to preheat in the oven for about 40 minutes.
Divide your dough into 2 equal size dough balls.
Spread 3 TBSP of the cornmeal out evenly onto a large pizza peel then on a separate work surface stretch one of he dough balls into a round circle roughly 10-inches in diameter.
Place the pizza dough on your pizza peel and at this point you need to work QUICKLY to assemble your pizza because the longer the dough sits on the pizza peel the harder it will be to transfer to your pizza stone. Spread 4 ounces of the tomato sauce onto your dough then sprinkle on 4 ounces of the cheese chunks. Then top with additional toppings, if you like.
Open the oven and carefully transfer your uncooked pizza from the pizza peel to the the hot pizza stone. To slide the pizza off the peel make quick short jerking motions until the pizza slides off, the cornmeal should help the pizza slide off, but if it doesnt want to slide off try lifting the pizza up and putting a little more cornmeal under it.
Bake the pizza for 12 to 15 minutes or until cheese begins to brown and crust is crispy.
Take the pizza out of the oven and set aside then prepare the second pizza the same way.
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