The high heat is necessary to cook the dough properly and to get it nice and charred and crispy on the bottom.
Remove the dough from the refrigerator, pinch off one large cantaloupe sized ball and cut and separate it into two equal parts. Let it rest for 15 minutes till one hour so that it may come to room temperature and will be easier to stretch.
Stretch each portion of dough into a 12 inch circle. Use your hands to stretch it. NEVER USE A ROLLING PIN!!! Stretching the dough by hand keeps it nice and light. Stretch it around using your fists while turning and stretching the dough. Careful not to tear it. It may not look like a perfect circle the first try, but it doesn’t matter. It will still taste delicious.
If you have a handy dandy pizza peel, dust it with some semolina or corn flour to prevent the dough from sticking and allowing it to transfer onto the pizza stone easily. If you do not have a pizza peel, you can use the back of a round or rectangular baking sheet.
Place your stretched out pizza dough onto the peel or pan and spiral one or two ladles of pizza sauce over it. Drizzle some olive oil and sprinkle some salt over it. Transfer it carefully onto the pizza stone in the oven and cook for about 10 minutes or until the crust begins to brown.
Remove the crust from the oven and sprinkle as much cheese as you like. Return to the oven and cook 3-4 more minutes until the cheese is melted and bubbly. Turn the broiler on for the last minute of cooking to get a nice char on the edges of the crust, just like a N.Y pizza!
- Makes 2 (12 inch) pizzas:
- No Knead Whole Wheat Dough
- Homemade Pizza Sauce
- Shredded Gouda cheese, or your favorite cheese
- Semolina or corn flour (for dusting on the pizza peel or pan)
- Olive oil