5 cups bread or high gluten flour (800 grams)

2 ¼ cups warm water (490 grams)

1 packet instant dry yeast (7 grams)

4 teaspoons salt (21 grams)

2 teaspoons sugar (8 grams)

1 tablespoon olive oil (12 grams)

New York pizza sauce (recipe below)

24 ounces grated low moisture WHOLE MILK mozzarella (may have to get at deli counter and grate at home)

Grated parmesan

1:
In a mixing bowl add flour, salt, and sugar and whisk to combine.

2:
In another bowl mix warm water (about 100 degrees), yeast, and olive oil. Whisk to combine and let the yeast bloom for 5 minutes.

3:
Using the dough hook, start your mixer on low and slowly pour in the wet ingredients. After you’ve added it all increase the mixer speed another step or 2 and mix until it just comes together.

4:
Turn the dough out onto a lightly floured surface. Knead the dough by pushing it away from you and pulling it back. Turn the dough 90 degrees after 3 or 4 pushes and repeat for 2 to 5 minutes or until you get a nice smooth texture.

5:
Flatten out the dough and pull up the edges, pinching it together to seal the bottom and continue doing that all around the edges until you have a nice firm ball. Rub with olive oil, place back in mixing bowl, cover, and place in a warm place to rise for 1 to 2 hours or until double in size.

6:
Turn the risen dough onto a floured surface and cut into 4 equal portions, around 330 grams. Repeat the process in the last step of forming each piece into a tight ball. Place each ball in it's own oiled container and cover. It can proof at room temperature until double in size, about 1 to 2 hours, or you can proof it in the refrigerator for 24-48 hours. If cold proofing, remove dough from refrigerator 90 minutes before using.

7:
60 minutes before baking pizzas, move your pizza stone to the 2nd to the top rack in the oven and preheat to 550 degrees.

8:
Stretch the proofed dough ball on a floured surface by first pressing with the flat parts of your fingers from the center to the edges. Leave a ring around the pizza about the size of your finger that isn't pressed to have a great crust. Flip over and repeat until it's big enough to pick up and stretch with your fists and work your way around the edge of the pizza until you have a 14" circle.

9:
Place the dough on a well floured pizza peel and ladle on the pizza sauce (recipe below), being careful not to use too much. Sprinkle grated parmesan cheese and your whole milk mozzarella.

10:
Pick up the peel and shake it forward and back briefly to make sure the dough isn't stuck to the peel and then slide the pizza on your pizza stone. Bake for 6 to 8 minutes or until well browned and slide on a cooling rack to cool for 5 minutes.

2 tablespoons olive oil

3 garlic cloves, minced

28 ounce can of whole plum tomatoes

1 teaspoon sugar

1 teaspoon salt

Handful of chopped fresh basil

1:
In a saucepan over medium heat add in olive oil and garlic. Cook for about a minute then add tomatoes, salt, and sugar.

2:
Using an immersion blender, blend the tomatoes until the sauce is smooth. You can also pour it in a blender or for a chunkier sauce, use a potato masher.

3:
Add in a handful of fresh chopped basil and simmer for about 20 minutes to thicken the sauce and meld the flavors together.