DIRECTIONS

Make Dough

1. Add flour, yeast and salt to the bowl of a bench mixer. Stir to combine.
2. Add the water and knead on low speed until the dough is smooth and elastic, 5-6 minutes.
   
3. Cover the bowl with plastic wrap and let dough rise in a warm, draft-free place until doubled in volume, 45-60 minutes.
   

Make Pizzas

1. Remove dough from refrigerator and let stand, still wrapped, at room temperature for 1 hour before use.
2. For the sauce, process the tomatoes (with their juices) and salt in a blender until just smooth. Transfer to a medium bowl, cover and chill until ready to use.
   
3. About 20 minutes before the dough is done resting, select the WOOD FIRED† setting and preheat the oven (preheat can take up to 20 minutes).
   
4. Sprinkle a generous amount of semolina mix on a clean work surface. Sprinkle a small amount of semolina mix on the pizza peel and place nearby.
   
5. Use a bench scraper to lift out one dough ball. Keep the remaining dough covered until ready to use. Coat the dough on both sides with the semolina mix.
   
6. On a lightly floured work surface, gently press out dough from the center into a 6-inch (15cm) circle, leaving a 1-inch (2cm) border around the edge. Gently stretch dough into a 10 to 12-inch (25-30cm) circle.
   
7. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix in the process.
   
8. Spread 2 tablespoons sauce evenly on the dough, leaving a ½ to 1-inch (1–2cm) border around the edges. Scatter ¼ of the mozzarella over the sauce and garnish with several basil leaves.
   

DIRECTIONS

Make Dough

1. Add flour, sugar, salt and yeast to the bowl of a bench mixer. Stir to combine.
2. Combine water and olive oil and add to flour mixture. Knead on low speed until a smooth dough forms, 8-10 minutes. Check dough about halfway through kneading – it should be tacky but not too sticky. Add additional flour, 1 tablespoon at a time, if necessary.

Make Pizza

1. Remove dough from refrigerator and let stand, still wrapped, at room temperature for 1 hour before use.
2. About 15 minutes before the dough is done resting, select the NEW YORK setting and preheat the oven (preheat can take up to 15 minutes).
3. Transfer one dough ball to a lightly floured surface. Gently press out dough into a 6-inch (15cm) circle, leaving a 1-inch (2cm) border around the edge. Gently stretch dough into a 10 to 12-inch (25-30cm) circle.
4. Lightly dust the pizza peel with semolina mix and transfer dough onto the peel.
5. Spread half of the pizza sauce evenly on the dough, leaving a ½ to 1-inch (1-2cm) border around the edges. Sprinkle with half the cheese and top with half the pepperoni.
6. Transfer pizza to the oven and bake until cheese is melted with some browned spots and crust is golden brown, about 6 minutes.
7. Transfer to cutting board, slice and serve immediately. Repeat with remaining dough, sauce and toppings.

DIRECTIONS

Make Dough

1. Combine flour, salt, yeast, water, milk and oil in a large bowl. The bowl should be at least four times the volume of the dough to accommodate it rising. Mix with a wooden spoon until no dry flour remains.
2. Cover the bowl tightly with plastic wrap and then let the dough rest at room temperature for 8-24 hours

Make Pizzas

1. Use a bowl scraper or lightly floured hands to transfer the dough to a well-floured work surface. Form the dough into a ball.
2. Pour 2 tablespoons olive oil in the bottom of the pizza pan. Place the dough in the pan and turn to coat it evenly in oil. Using a flat hand, press the dough to flatten it as much as possible and spread the oil around the entire bottom and edges of the pan. The dough will not fill the pan at this point. Cover the pan with plastic wrap and let sit at room temperature for 2 hours.
3. About 15 minutes before the dough is done resting, select the PAN setting and preheat the oven (preheat can take up to 15 minutes). After 2 hours, the dough should have risen and spread out towards the edge of the pan. Use your fingertips to press the dough all the way to the edges, popping any large bubbles that appear and keeping the thickness as even as possible. Gently lift the dough up to ensure there are no air bubbles under the dough.
4. Spread pizza sauce on the dough, leaving a border for a crust as desired. Sprinkle with cheese and top with remaining ingredients.
5. Using the handle, transfer the pizza pan to the oven and bake until crust is golden and crispy and cheese is melted and brown, about 18 minutes.
6. Using the handle, remove the pizza pan and place on a heatproof surface. Let pizza rest in pan for 5 minutes before transferring to a cutting board. Cut and serve immediately.

Tip: Add toppings in the order listed to prevent the pepperoni and mushrooms from getting too crispy.