Home-Made Pizza That'S Crispy On The Bottom & Chewy In The Middle

• The dough
• 4 cups High protein flour
• 3 teaspoons Sea salt
• 1 teaspoon instant yeast
• Raw tomato sauce
• 28 ounces Can whole pealed tomatoes
• 1 Clove Garlic
• 1/4 cup Extra Virgin Olive Oil

1. The Dough: rnCombine flours, salt & yeast in mixing bowl. Add 2 cups room temperature water & mix at low speed with dough hook until dough binds. Let rest for 10 minutes. Kneed again on low setting until dough forms smooth ball. Turn onto floured surface & kneed into ball. Cut Dough into 4 qty. 6-8 ounce pieces. Kneed each piece into smooth ball, place in bowl or container with lid, and place in refrigerate or keep containers outside for 24-72 hours before using.
2. The Sauce:rnCombine ingredients in blender. Blend until smooth. Store in refrigerator until ready to use.
3. When you are ready to bake pizzas, pre-heat oven for a full hour at full heat, with pizza stone inside. Turn dough portion onto floured board, kneed in to smooth ball. Flatten the ball with palm of your hand, pushing towards edges. If you can toss your dough do so, otherwise form with hands or rolling pin into a 10" pie. Ladle on about a coup of sauce, and spread evenly to edges. Spread sliced fresh mozzarella on pie, and add sprigs of fresh basil if you like.
4. Using a pizza peal, move uncooked pie from counter to stone (in oven). Let cook 6-10 minutes depending on the heat of your oven can achieve, until cheese is bubbling, and crust is crispy on bottom.

dough, flour, salt, yeast, tomato sauce, tomatoes, garlic, olive oil

Taken from food52.com/recipes/15117-home-made-pizza-that-s-crispy-on-the-bottom-chewy-in-the-middle (may not work)