 Dough:

 3/4 cup (177g) half-and-half 110 degrees (43 C

 1/4 cup (60g) warm water 110 degrees (43 C)
 1 tbsp olive oil
 2 cups (473g) all purpose four
 1/8 cup (30g) cornstarch
 1 1/8 tsp (5.5g) dry yeast
 3/4 tsp (1g) salt
 1/4 tsp baking powder
 1/4 tsp sugar
 Sauce and Topping:
 7 oz (200g) canned diced tomatoes, drained, reserve 1/4 cup (60ml) juice liquid
 1/2 tbsp olive oil + 1 tbsp for basting pizza crust before baking
 1/2 tbsp tomato paste
 1 minced garlic clove
 1/2 tsp dried oregano (or 1/2 tbsp minced fresh)
 1/8 tsp red pepper flakes
 Salt and pepper to taste
 1 cup (236 g) grated fresh Mozzarella
 1/4 cup (60g) grated Parmesan cheese
 1/8 cup (30ml) half-and-half

Instructions
1. Dough: Preheat oven with baking stone inside to 500 degrees F (260 C) for about 40
minutes to 1 hour, depending on your oven.
2. Combine half-and-half, water and oil.
3. Using dough hook for the mixer combine together on a medium speed sugar, yeast, salt,
baking powder, cornstarch and flour
4. Add half-and-half mixture to the dry ingredients and mix for about 5 mins. The dough will be
wet and cling to the sides of the mixer bowl
5. Transfer the dough to a bowl sprayed with oil, cover with plastic wrap or a clean towel and let
rise at room temperature for about 1hr, or until the dough is doubled in size.
6. Pulse drained tomatoes, and reserved juice in a blender until coarsely ground, just a couple
of pulses.
 7. Heat oil until simmering, adding tomato paste. Cook it until it starts to get brown,
approximately 2 minutes. Add garlic, oregano, pepper flakes and stir for 30 seconds. Add
pulsed tomatoes, bring to simmer and cook until reduced to approximately 3/4 cup, about 10
minutes.
8. Season with salt and pepper to taste and let cool.
9. Mix Parmesan and Mozzarella with half-and-half until well combined.
10. With well-oiled hands press dough out to form a circle approximately 12 inches in diameter.
11. Put 1/2 cup sauce onto the dough leaving border around the edge.
12. Top with cheese mixture.
13. Brush the edges with Olive oil.
14. Slide the pizza onto the baking stone /pan and bake for 15-20 minutes until the cheese is
bubbling and the crust is well browned, rotating once halfway through.
15. Let cool for 5 minutes on a cooling rack before serving.
16. Enjoy!
 Servings : 2
 Course : Appetizer, Lunch, Main Dish
 Recipe Type : Appetizer, Bread, Pizza


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