- 1 cup warm water (100° to 110°), divided
- 10 ounces bread flour (about 2 cups plus 2 tablespoons)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 4 teaspoons olive oil
- 3/4 teaspoon kosher salt, divided
- Cooking spray
- 1 tablespoon yellow cornmeal
- 3/4 cup Basic Pizza Sauce
- 1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
- 1/3 cup small fresh basil leaves
- calories 421
- fat 10.9 g
- satfat 4.7 g
- monofat 4.7 g
- polyfat 1 g
- protein 16.9 g
- carbohydrate 62.8 g
- fiber 6.5 g
- cholesterol 22 mg
- iron 4.4 mg
- sodium 754 mg
- calcium 267 mg
How to Make It
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.