Chef J. – The Culinary Evangelist

For the dough

1. In the bowl of a stand mixer, whisk together all the dry ingredients.

2. Using the dough hook, set the mixer speed on low, and slowly incorporate the water, Switch the mixer to medium high and let the mixer knead the dough for 5 minutes,

3. Remove the bowl from the mixer, cover toghtlywith plastic wrap, and allow to rise at room temp for 2 hours.

4. Turn the dough onto a lightly floured surface. Divide the dough into four equal-sized balls. Place each ball in a gallon-size zip top bag, and refrigerate for 2-4 days.

For the marinara

1. Heat the oilin a large sauce pan over medium high heat. Add the garlic and cook for one minute, stirring constantly,

2. Add the tiomatoes, and reduce the heat to medium low, Aimmer for one hourstirring occasionally.

3. Add the Sugar and herbs, and simmer for 15 minutes more.

4. Add salt to taste, and remove from heat,

To make the pizza

1. Place the baking stone in the oven and preheat the oven to 550°

2. On a lightly floured surface roll one of the balls out into a circle about ⅛" thick.

3. Using a fork, poke holes all over the surface of the dough.

4. Lightly flour the peel, and place the rolled dough onto it. Carefully slide the dough onto the baking stone, and bake for 1.2 minutes.

5. Remove the crust from the oven, flip it over, and place the sauce on the toasted sidem using a small ladel or spoon. Spread bits of mozzarealla cheese around the crust. Using the peel, return the crust to gthe oven and bake ro 4-5 minutes, or until golden and crispyaround the edges and cheese is completely melted, Remove from the oven and add fresh basil leaves just before serving.