Instructions

For the dough

1. Combine yeast and water in a large mixing bowl or the bowl of a heavy duty mixer and let stand until the yeast is dissolved for about 5 minutes.
2. Mix by hand or on low speed for about 1 minute to blend all ingredients.
3. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.
4. Transfer the dough to a bowl lightly coated with olive oil and turn it over once to coat with oil.
5. Cover with plastic wrap and let rise in a warm place (75 to 80 degree F) until doubled in volume.
6. Preheat the oven to 500 degrees.
7. Put your stone in the over and heat it for 45 minutes.
8. Punch the dough down and divide in half.
9. Roll each piece into a ball and let it rest for about 15 minutes.

For the pizza

1. Get your pizza topping ready.
2. Slice the meatballs, slice your mozzarella, clean the basil and heat up your Marina’s Italian Tomato Sauce.
3. Flatten each ball of cough 1 at a time on a lightly floured work surface (I use Semolina flour) into a 12 inch round, rolling and stretching the dough.
4. Place each dough circle on a bakers peel lightly dusted with semolina flour.
5. Lift the edge and pinch it to form a lip. Brush the top with olive oil.
6. Top the pizza with the Tomato Sauce first, Meatballs and then the Mozzarella and the Basil.