INGREDIENTS
PIZZA DOUGH
- 2 cups all purpose flour 240 gm
- 1 1/2 tsp yeast 8 gm
- 1 tsp sea salt 5 gm
- 1 1/4 cup warm water 300 ml
- 2 Tbs extra virgin olive oil 30 ml
TOPPING
- 1 cup ricotta cheese
- sprinkle of sea salt
- sprinkle of black pepper
- 2 Tbs grated romano cheese 30 gm
- 1 large tomato sliced
- 1 cup shredded mozzarella cheese 110 gm
INSTRUCTIONS
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place the water, olive oil and yeast in the bowl of your mixer and allow yeas to sit for a few minutes. (water should be about body temperature)
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Using your dough hook, add the flour and the salt and begin mixing.
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mix for about two minutes, then turn out the dough onto a floured work area and knead the dough for a few minutes.
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The dough should be fairly dry and elastic when finished kneading.
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Divide dough into two balls, and allow to rest for about two hours (or overnight in the fridge)
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dough will rise slightly but you won’t see a dramatic change.
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When ready to make your pizza, flour your work area and flatten one of the dough balls*
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As the dough spreads out, make the outer circle of the crust , using your fingers to make the indentations around the circle.
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begin stretching the dough out until you have about a 12-14 inch circle.
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It’s okay if the dough isn’t perfectly round, its rustic!
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sprinkle some corn meal on your pizza peel and lay the formed dough on the peel
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spread the ricotta cheese on the dough, then season with salt, pepper, and grated romano cheese.
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Add tomato slices then top with shredded mozzarella.
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Bake in a 450 degree oven or your closed grill until the dough has gotten nice brown color, and the bottom of the pizza is fully cooked.
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Slice into 6 slices, top with chopped fresh basil and serve!
RECIPE NOTES
* you can use a rolling pin to roll your pizza dough out if that works better for you.
