-
1
Whisk the water and honey together in the bowl of a stand mixer fitted with a dough hook, then sprinkle the yeast on top.
-
2
Set aside until the mixture bubbles, about 10 minutes.
-
3
Add the flours, measured oil, and salt and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
-
4
Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 5 minutes.
-
5
Meanwhile, coat a large bowl with a thin layer of oil and set it aside.
-
6
When the dough is ready, form it into a ball, place in the oiled bowl, and turn to coat with the oil.
-
7
Cover the bowl tightly with plastic wrap and let the dough rest in a warm place until it doubles in size, about 1 hour.
-
8
(Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
-
9
Once the dough has risen, punch it down and turn it out onto a lightly oiled work surface.
-
10
Divide the dough into 2 pieces and form each piece into a ball.
-
11
Place the dough balls on a lightly oiled work surface, cover with plastic wrap, and let rest for 15 to 20 minutes.
-
12
(If you let the dough rise in the refrigerator, let it rest until its room temperature, about 30 minutes.)
-
13
Meanwhile, heat the oven to 525 degrees F and arrange a rack on the bottom.
-
14
Place the tomatoes and their juices in a blender or a food processor fitted with the blade attachment and process into a coarse puree, about 10 seconds; set aside.
-
15
Transfer 1 dough ball to a baking sheet.
-
16
Using your hands, stretch and shape it into a rough 14-by-10-inch rectangle.
-
17
Using the back of a ladle or large spoon, spread half (about 2/3 cup) of the tomato puree in an even layer over the dough, leaving about a 1/2-inch border.
-
18
Season with salt and evenly sprinkle with half of the cheese.
-
19
Bake until the crust is browned and charred in spots and the cheese is brown and bubbly, about 12 to 15 minutes.
-
20
Transfer the pizza to a cutting board and sprinkle it with half of the basil.
-
21
Let the baking sheet cool and repeat with the remaining dough and toppings.
