Serves 4 - 4 personal 10 inch pizzas
12 ounces (1 1/2 cups) warm water, between 105˚F and 115˚F
1 TEASPOON INSTANT YEAST
3 CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED
3/4 CUPS BREAD FLOUR
1 1/2 TEASPOONS COARSE KOSHER SALT
EXTRA VIRGIN OLIVE OIL
1 28-OUNCE CAN CRUSHED TOMATOES
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 TEASPOONS COARSE KOSHER SALT
PINCH (1/8-1/4) TEASPOON CRUSHED RED PEPPER
10 OUNCES FRESH MOZZARELLA
HANDFUL (15) FRESH BASIL LEAVES
COARSE KOSHER SALT
FRESHLY GROUND BLACK PEPPER
EXTRA VIRGIN OLIVE OIL
CORNMEAL, FOR DUSTING
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mix the dough
Stir together warm water and yeast in a small bowl. Let stand 5 minutes.
In a large mixing bowl, whisk together the two flours. Add yeast-water mixture and stir together into a shaggy dough using your hand or a wooden spoon. Cover with plastic wrap and let rest for 30 minutes.
Turn dough onto a lightly floured surface and sprinkle with salt. Knead dough until salt is fully incorporated, then knead an additional 3-4 minutes until it forms a smooth, firm ball (add 1-2 tablespoons of flour to prevent sticking if necessary).
Place dough in a clean, lightly oiled bowl. Cover with plastic wrap and refrigerate 4 hours or overnight.
assemble + cook the pizza
Remove dough from the refrigerator and divide into 4 equal portions. Shape each portion into a ball: pick up one edge and fold it toward the center like an envelope. Rotate dough and continue folding toward center until you have a nice tight ball. Place on a lightly floured surface or parchment paper and let come to room temperature, about 60-90 minutes. (Or, refrigerate or freeze extra shaped dough for another time. Bring to room temperature and proceed as directed).
Combine pizza sauce ingredients in the bowl of a food processor fitted with the metal blade and process until smooth, about 30 seconds.
Place No. 12 Flat Top Griddle in the center of your oven and preheat to the highest setting (475-500˚F) for at least 30 minutes.
Shape each pizza: pick up the dough and gently move your hands along the edge, allowing gravity to shape the dough into a 10-inch circle. Spread a thin layer of cornmeal onto a wooden pizza peel and lay the dough on top.
Spoon 3-4 tablespoons sauce in the center of each pie and spread evenly with the back of a spoon, stopping about ¾-inch from the edge. Break the cheese into large pieces and top each pie with about 2 ½ ounces. Drizzle with olive oil and season with salt and pepper. Top with a handful of fresh basil leaves.
Carefully slide the pizza onto the preheated No. 12 Flat Top Griddle. Bake until the crust is golden brown and the cheese is melted and bubbling, about 5-7 minutes.