1 1/2 cups of warm water (105 to 110 degrees)
1 tablespoon sugar
2 teaspoons of dry yeast
2 teaspoons salt
2 tablespoons extra virgin olive oil plus 1 tablespoon of olive oil to coat bowl.
500 grams Tipo "00" flour from Napoli or Barilla (you can find in Italian markets)
30 grams Semolina flour
Ingredients (pizza sauce)
1 28 oz can of San Marzano tomatoes
2 tablespoons olive oil
1 teaspoon oregano
Salt and Pepper to taste
Stir sugar and yeast into the warm water. Wait 10 minutes. The yeast should begin to foam across the surface. If it does not foam, begin again. When the foam appears on the surface stir in the salt and 2 tablespoons of olive oil.
Weigh 500 grams of the flour and 30 grams of semolina and place in bowl of Kitchen Aid. Add the yeast mixture and using the dough hook mix on low for 2 minutes then increase the speed to medium and continue mixing for 5 minutes. After 5 minutes of mixing on medium, lower the speed to low and mix for a final 2 minutes.
While mixing, coat a bowl with olive oil. Transfer the dough to the bowl and cover with a damp towel. Place in a warm spot for 11/2 to 2 hours or until dough has doubled in size.
Punch down the dough and the form into three equal pieces. If you have a scale, each piece should weigh about 280 grams. Form into three balls and let rest for 45 minutes. Form into pizza with about 14 inch diameter.
Directions (pizza sauce)
Drain tomatoes and chop coarsely in a processor or blender. Add the oil and oregano and mix. Adjust seasonings with salt and pepper to taste.
Add 1/4 to 1/3 cup of pizza sauce
Add about 1/2 pound of fresh shredded mozzarella
Add tablespoon of shredded parmesan
Drizzle with olive oil
Bake for 8-10 minutes in a 500 degree oven on a pizza stone.
Top with chiffonade of basil