Homemade Pizza with No-Knead Dough and Tomato Sauce

Ingredients

500 grams bread flour for the dough

16 grams kosher salt for the dough

1 gram active dry yeast for the dough

350 milliliters water water for the dough

28 ounces San Marzano tomatoes for the sauce

2 medium cloves garlic for the sauce

extra virgin olive oil olive oil for sautéing

red pepper flakes red pepper flakes for flavor

dried oregano dried oregano for flavor

dried onion powder dried onion powder (optional)

basil fresh basil leaves for topping

low-moisture mozzarella shredded mozzarella cheese

cornmeal or semolina cornmeal or semolina for dusting

Equipment

spoon

pizza peel

oven and pizza stone

Directions

Make pizza dough using Jim Layhey's overnight no-knead method.

Measure out 500 grams of bread flour, 16 grams of kosher salt, and 1 gram of active dry yeast.

Whisk the dry ingredients together.

Add 350 milliliters of water.

Mix with a wooden spoon into a shaggy dough.

Cover with plastic wrap and let sit at room temperature for 18-24 hours.

Prepare a simple pizza sauce with olive oil and minced garlic.

Sauté garlic and red pepper flakes in olive oil, then add canned San Marzano tomatoes.

Simmer the sauce gently for 30-45 minutes to develop flavor.

Purée the sauce in a blender for 10-15 seconds.

Flour the work surface and divide dough into four pieces.

Shape the dough into rounds, stretching with knuckles into pizza shape.

Dust pizza peel with cornmeal or semolina.

Transfer shaped dough onto peel.

Spread sauce evenly over dough, leaving a border.

Top with shredded mozzarella and basil leaves.

Slide pizza onto preheated pizza stone.

Bake for 7-9 minutes until crust is golden.

Cool for a few minutes before slicing.

Serve hot and enjoy.