Ingredients
For the Crust:
5 tsp. Active dry yeast
2.25 C Warm water
2 tsp. Malt syrup
.25 C Olive oil
5 C Bread flour
1 Tbs. Sea salt
All Purpose Flour
Semolina Flour
For the topping:
1 C Grated Parmesan
1 C Loose Basil, shredded
2 lb. Tomatoes (Vine)
1 lb. Fresh Mozzarella
Olive oil
Sea Salt
Fresh Ground Pepper
Preparation
Form the dough into a ball, put in lightly oiled bowl, and cover. Let dough rise in warm draft free spot for 1.5 hours, then punch down, cover, and refrigerate overnight. Pre-heat oven to 500 degrees F. Let heat for 30 minutes. Remove dough from bowl, cut in half, form ball, and let rest for 10 minutes. Roll out to 12-14", dust pizza paddle with semolina. Dress pizza with toppings, and put in oven. Bake until crust is crisp, add olive oil, sea salt, and basil when done cooking. Serve hot in wedges.
