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1
In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast.
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2
Mix together the water and Caesar dressing and add to the flour mixture.
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3
Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes.
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4
Add the salt, turn the mixer to medium speed and continue to knead for another 15 minutes. Add no more than 2 tbsp of bread flour if needed.
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5
The dough should be very sticky and moist, but elastic.
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6
Place in a greased bowl, cover and refrigerate 12-24 hours.
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7
Preheat the oven to 550F (ideally with a pizza stone on the bottom rack).
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8
Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge).
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9
Transfer the crust to a piece of parchment paper and slide onto the stone.
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10
Bake 5 minutes, then remove the crust and reduce the oven temperature to 500u00b0F.
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11
For the topping:
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12
In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together.
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13
Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more.
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14
Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.
