Colin Wingerter

Combine water and yeast, then stir. Mix together flour and salt. Slowly incorporate into the water and stir until a shaggy dough forms. Knead on floured surface for 15 minutes. Let rise at room temp in greased and covered bowl until doubled in size for about 8-9 hours. Then place in fridge for 12-24 hours. Cut dough in half and fold dough inwards towards the middle and roll with palm on cutting board until a ball of dough forms. Then proof at room temp for 2-4 hours in a closed container.

For the Sauce: Take 1 can San Marzano tomatoes (tomatoes only), strain out any water. Add 3/4 tsp sugar, 1/2 tsp kosher salt, 1 tsp olive oil, and oregano to taste. Blend until smooth.

Slice fresh mozzarella into small cubes and pat them dry thoroughly. Transfer a dough ball to a floured surface and make a pit with your fingers in the dough, leaving about a 3/4 inch ring of thicker dough on the outside. Flip it over and do the same thing. Stretch and toss the pizza dough until thin in the middle and it forms a circle close to the size of a standard dinner plate. Pre-heat a pizza stone at 525 F in your oven about 30 minutes before you place your pizza on it. When the dough is ready, quickly take the stone out of the oven, place your dough on it, and put a light layer of sauce on your pizza (excluding the outer ring). Quickly transfer back to the oven. Cook for about 8 minutes or until dough is just starting to form brown spots. Then lay on your mozzarella and cook until the cheese is melted and the dough is cooked. You will probably have to dab off some excess water from the mozzarella while it’s in the oven to help it stay dry as the cheese melts. If you don’t while it’s cooking, make sure you dab off the excess water as soon as you get it out of the oven. Top with fresh basil and enjoy!