Pizza Dough | Ann Clark

Ingredients

• ¾ cup +1 tablespoon warm water (110-115F), divided 
• 2 tablespoons olive oil, divided 
• 1 teaspoon dry active yeast  
• ½ teaspoon granulated sugar 
• 2 cups (240 g) 00 Pizza Flour, such as Caputo or King Arthur 
• ¼ teaspoon (2 g) Ann Clark’s Diastatic Malt Powder 
• 1 ¼ teaspoon sea salt 
• 1 cup pizza sauce 
• 8 ounces (2 cups) part-skim low moisture mozzarella cheese, shredded 
• 1/2 cup fresh shredded parmesan cheese 
• Sprinkle with torn basil 
• Stand mixer with dough hook attachment
• Pizza Stone 
• Pizza Peel or Large Rimmed baking sheet 
• Parchment paper
• Parchment Pizza cutter or sharp knife for cutting