Pizza Bianca

Ingredients:

3 C (15 oz) flour
1 1/4 teaspoon salt
1 2/3 C water
1 1/2 teaspoons yeast
1 1/4 teaspoons sugar
5 Tablespoons olive oil
28 oz can of crushed tomatoes drained in colandar for 30 minutes (need 3/4 c for recipe)
6 oz mozarella cheese

Add first three ingredients to kitchenaid with dough hook (this is VERY wet dough). Mix on low for 3-4 minutes (scraping sides as necessary).

Let rest for 20 minutes. Add yeast and sugar and mix for 1-2 minutes on low. Mix on high for 6-10 minutes - until glossy and starts to pull away from the sides.

Oil bowl with 1 T EVOO (also oil the spatula). Scrape dough into bowl with spatula and then add 1 T EVOO on top of dough. Flip dough over and coat well in oil. Cover bowl with plastic wrap and let rise until triple in volume (2 - 2 1/2 hours).

Prepare (sheet pan) pan with 2 T EVOO all over pan. press dough into pan from center out. If it gets difficult to press out, let rest 5 min and then finish pressing out dough. Let sit 5-10 minutes until bubbly. Poke dough with fork all over (30-40 times) to prevent large air bubbles.

Put into preheated oven (preheat at 450* for one hour with stone on middle rack) on top of pizza stone (still in the pan) for 15 minutes.

Combine tomato with 1 T olive oil and 1/8 teaspoon salt.

Put tomato topping on pizza dough and then 6 oz. mozarella cheese.

Back in oven 5-10 minutes until cheese is browned.

Run spatula all around under the pizza, lift it to cutting board and slice with pizza cutter.