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Instructions |
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Leave pizza doughs out at room temperature all day.
Preheat two pizza stones at 500 degrees for 1 hour. One stone on top shelf
and one stone on bottom shelf.
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Chop fresh tomatoes.
Stretch dough on cornmeal-coated pizza peel.
Once dough is stretched, brush EVOO and grind fresh pepper on
dough.
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Place shredded mozzarella evenly over pizza.
Dot crushed tomatoes evenly on pizza.
Dot fresh tomatoes evenly on pizza.
Add other pizza toppings as desired.
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Bake pizza on bottom stone and cook for about 10 minutes.
After 10 minutes, move pizza to top stone and cook for about 10 more minutes. You an add
second pizza to bottom stone and repeat.
Pizza done when crust is crisp.
When take pizza out of oven drizzle with EVOO and fresh basil.
Cut pizza.
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Originally Submitted
12/28/2019
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