Prep Time: 15 minutes
Cook Time: 25 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the Dough:
- ⅔ cup warm water (95°F-110°F)
- 2 ¼ teaspoons (1/4 ounce) active dry yeast
- 1 teaspoon honey
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil, plus more for the container
Ingredients for Sauce:
- 2 cloves garlic, minced
- 1 – 28 ounce can crushed tomatoes
- 1 tablespoon sugar (optional)
- Olive oil, as needed
Ingredients for Toppings:
- 2 ½ ounces fresh mozzarella
- 5 fresh basil leaves
- Olive oil, for drizzling
- Sea salt
- To make the pizza dough: In a large mixing bowl or the bowl of a stand mixer combine the water, yeast and honey. Let sit for 5 minutes or until foamy.
- Add the flour, salt and 1 tablespoon extra-virgin olive oil. Stir until a scraggly dough forms then turn out onto the counter and knead until a smooth dough forms, approximately 7 minutes. If you are using the stand mixer: with the dough hook knead for 5-7 minutes until a smooth dough forms.
- Lightly oil a clean bowl and place the dough in. Turn to coat the dough in oil then cover with a clean dish towel or plastic wrap. Proof in a warm, draft free spot for 25 to 30 minutes until almost doubled in size.
- To make the sauce: Put enough olive oil to cover the bottom of a medium saucepan; heat over medium heat. When the oil is hot add the garlic and cook until aromatic, approximately 1 minute. Add the crushed tomatoes and sugar if using. Stir to combine. Cook at a simmer until the sauce has reduced by about ⅓, approximately 20 minutes. (You will have more sauce than needed for this recipe; you can freeze the leftovers for up to 3 months.)
- Turn your oven up to 500°F with a pizza stone or steel. If you don’t have one, put a cast iron upside down on the rack.
- Lightly flour the counter and turn the pizza dough out of the bowl (let gravity do its job and don’t use your hands to scoop it out). Using a bench scraper or knife divide dough in half. Cover one of them with the bowl while you roll out the other. Gently shape the dough into a circle then roll out to ¼ inch thickness, rotating as you go to ensure a round shape. Transfer to a piece of parchment and roll out the other piece of dough. Transfer to a separate piece of parchment paper.
- Using a large spoon or ladle add approximately ¼ cup of sauce to one dough, using the back of the spoon to spread it evenly around. Top with torn, fresh mozzarella and transfer to the pizza stone, steel or cast iron pan. Cook for 3 to 4 minutes, until the crust is puffed up and brown (this will take longer if your oven doesn’t go up to 500°F).
- Remove from the oven and repeat with second pizza. Top the finished pizza with torn basil, salt and a drizzle of olive oil.