Suggested material offered in store
2 3/4 to 3 cups 00 flour
1 tsp. salt
1 1\4 cup warm water
1 tsp. sugar
1 package (1/4 ounce) active dry yeast
Stefano's Basilic sauce
400 grams of mozzarella the buffalo, sliced or torn
1 small bunch basil, leaves removed
Extra virgin olive oil
Hot pepper oil, to finish (optional)
In a large bowl, combine 2 3/4 cups flour and salt. Set aside.
In another bowl, add warm water, sugar and yeast. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
Add yeast mixture to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Transfer dough to an oiled bowl and cover. Store in a warm place until it doubles in volume, about 30 to 40 minutes.
Punch down dough. Cut in 1/2. Roll each piece into a 10-inch round.
Preheat oven to 500 degrees F.
Put the Emile Henry pizza stone for 30 minutes in the oven.
Top pizza with the basilic sauce, cheese and basil. Drizzle with a little olive oil.
Put the pizza on the stone for 15 minutes.
Finish with a drizzle of extra virgin olive or hot pepper oil.
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