Homemade Pizza

INGREDIENT

• 2 ½ cups warm water
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 7 cups all-purpose flour, plus more for dusting
• 6 tablespoons extra virgin olive oil, plus more for greasing
• 1 ½ teaspoons kosher salt
• ¼ cup semolina flour

OPTIONAL TOPPINGS

• 28 oz canned whole tomatoes
• 1 tablespoon kosher salt

MARGHERITA

• tomato sauce
• fresh mozzarella cheese, torn into small pieces
fresh basil leaf

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface. In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round. Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.