-
1
Whenever Katie Lee visits Rome, she gets a pizza at Da Baffetto, and then tries to replicate it when she gets home.
-
2
Make the dough: Fill a small bowl with hot tap water.
-
3
Let the bowl sit 2 minutes, then dump the water.
-
4
In the warmed bowl, combine the yeast, 1 tablespoon flour, the sugar and 1/4 cup warm water (105 degrees F to 115 degrees F).
-
5
Let stand about 5 minutes.
-
6
(The mixture will be creamy and slightly bubbly; if it isn't, start over with fresh new yeast.)
-
7
In a large bowl, mix 2 1/2 cups flour and 2 teaspoons salt.
-
8
Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 degrees F to 115 degrees F) with a wooden spoon.
-
9
Mix until the dough starts to come away from the side of the bowl (it will be sticky).
-
10
Turn out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes.
-
11
Form into a ball.
-
12
Brush another large bowl with olive oil.
-
13
Add the dough and roll to coat with the oil.
-
14
Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
-
15
Meanwhile, put a pizza stone on the lowest oven rack and preheat to 500 degrees F. Let the stone preheat, about 1 hour.
-
16
Make the sauce: Combine the olive oil, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently.
-
17
Reduce the heat to low and cook until slightly thickened, about 10 minutes.
-
18
Transfer to a food processor and puree until smooth.
-
19
Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes.
-
20
Season with pepper to taste.
-
21
Transfer the dough to a floured surface and cut in half.
-
22
Form each half into a disk and roll out into a 10-inch circle with a lightly floured rolling pin.
-
23
(I like my pizza paper-thin!)
-
24
Pinch around the edge to form a crust.
-
25
Sprinkle a pizza peel with cornmeal and carefully slide one round of dough onto the peel.
-
26
Jerk the peel in a back-and-forth motion once or twice to make sure the dough does not stick.
-
27
(If the dough is sticking, add extra cornmeal.)
-
28
Drizzle the dough with olive oil, sprinkle with salt and top with half of the sauce, leaving a small border.
-
29
Transfer the dough to the hot stone in the oven, using a jerking motion to slide the dough off the peel.
-
30
Bake 5 minutes.
-
31
Using the peel, rotate the pizza for even browning and top with half of the mozzarella.
-
32
Bake until the cheese melts and the crust is golden brown and crisp, 3 to 5 more minutes.
-
33
Remove from the oven using the peel, transfer to a cutting board and scatter half of the basil on top.
-
34
Repeat to make the second pizza.
-
35
Photograph by Ryan Liebe
