3 cups water (750 mL), at room temperature (plus an additional 1-2 tablespoons of water as needed)
4 tablespoons cornmeal, or semolina, for the pizza peel
flour, extra, for shaping
Sauce
6 oz tomato paste (170 g)
1 cup hot water (240 mL)
2 tablespoons red wine vinegar
2 teaspoons maple syrup, or honey
1 teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
¼ teaspoon cayenne pepper
Nutrition Info
Calories 647
Fat 2g
Carbs 135g
Fiber 6g
Sugar 4g
Protein 18g
How to Make It
1. Step
In a very large bowl, whisk together the dry ingredients.
2. Step
Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.
3. Step
Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.
4. Step
Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours, until doubled in size and porous.
5. Step
Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.
6. Step
Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.
7. Step
Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.
8. Step
Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.
9. Step
Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.
10. Step
Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.
11. Step
Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn’t burn. Look for the edges to become charred and crispy and the cheese to bubble.
12. Step
Let the pizza cool for 5 to 10 minutes before cutting and serving.
