Instructions

To make the crust:

1. Dissolve yeast in 4 tablespoons of warm water, approximately 85 degrees.
2. Let proof for 10 minutes.
3. Combine all crust ingredients in stand mixer fitted with a dough hook.
4. Mix until dough becomes smooth and elastic, about 5 minutes.
5. If necessary, add a small amount of water, a tablespoon at a time, if dough is too dry. Or, alternatively, add slight amount of flour if dough is too moist. Can knead by hand on lightly floured surface in order to create a smoother dough.
6. Form into two round balls, wrap in plastic wrap, and refrigerate for several hours, or overnight. Let dough rest to room temperature before using.

To make sauce:

1. In large saucepan, place olive oil and garlic. Pan “roast” garlic, just until starting to brown – do not overcook as garlic will turn bitter.
2. Add salt and pepperoncino (pepper flakes) and cook for several minutes over low heat.
3. Set aside.

To make pizza:

1. Preheat pizza stone in (clean!) oven, to 500 degrees, for 30 minutes.
2. Line pizza paddle with parchment paper, cutting to fit. Shape dough into thin layer to fit paddle.
3. Spoon approximately 1/2 cup of tomato sauce in thin layer over crust, leaving 1 inch border around edge.
4. Drizzle olive oil around outer crust/edge of pizza. Season with a light sprinkling of kosher salt.
5. Layer with sliced mozzarella cheese.
6. Top with additional drizzle of olive oil.
7. Carefully place parchment/pizza on pizza stone
8. Bake at 500 degrees for approximately 12-15 minutes, watching carefully for doneness.
9. Pizza should be lightly browned and have a thin, crispy crust.
10. Remove pizza from oven and finish with arrangement of torn basil leaves, additional sprinkling of salt, and last drizzle of extra virgin olive oil.
11. Slice and serve, Italian style! Buon appetito!