2
Scrape the dough onto a well-floured counter top and knead the dough for three minutes. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
View More
Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size.
View More
4
Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minimum of 1 hour.
View More
5
– Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
View More
Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform).
View More
7
Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown
View More