-
1
For the dough: Combine the water, yeast, wheat gluten, bread flour, and salt, and mix in the bowl with a rubber spatula for about 10 minutes, or until elastic.
-
2
Cover the bowl with a towel and let rise until bubbly and doubled, about 2 hours in a bread proof.
-
3
Deflate the dough using a rubber spatula to mix the dough and release the air.
-
4
Add a handful of bread flour and mix it into the dough thoroughly.
-
5
Sprinkle the top with flour and cover again to let rise until doubled once again, about 1 1/2 hours in a bread proof.
-
6
For the pizza: Preheat the oven to 525 degrees F. Split the dough into 2 equal parts and place each portion on a pizza pan covered with parchment paper.
-
7
Sprinkle each portion of dough with enough flour so that you can spread it out with your fingertips, and spread it out as thin as you can possible get it.
-
8
Top each pizza with 1 cup of crushed tomatoes, spread out so as to cover the pizza in a thin layer except for a 1 to 1 1/2 inch rim for the crust.
-
9
Top with slices of mozzarella, about 6 quarter-inch thick slices per pizza, and top each with 2 of the garlic cloves.
-
10
Also add 2 leaves of basil on top of each pizza, thickly sliced into strips.
-
11
If you want, you can also add slices of fresh tomato.
-
12
Bake until the pizza is browned and charred in places, about 15 minutes.
