Pizza

Ingredients

• 1¾ cups all-purpose flour
• 1¾ cups whole-wheat flour, or more all-purpose flour
• 2¼ tsp instant yeast
• Salt
• 5 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• Black pepper
• One 26-ounce box or 28-ounce can chopped tomatoes
• 1 pound fresh mozzarella cheese, thinly sliced and blotted dry with a paper towel
• About 30 fresh basil leaves

Method

1. Combine the flours, yeast, and 2¼ teaspoons salt in a large bowl.
2. Add 3 tablespoons of the olive oil and about 1¼ cups warm water and stir for 10 minutes, until it feels smooth and elastic.
3. Grease a large bowl, add the dough, and turn it over to coat it lightly with oil.
4. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise until more or less doubled in size, about 1½ hours.
5. Saute onion and garlic in 2 tablespoons of olive oil in a medium saucepan for 5 min.
6. Add the tomatoes and adjust the heat so the mixture simmers steadily, and cook, stirring occasionally, until the mixture is thick and saucy, about 30 minutes.
7. Heat the oven to 500°. Punch down the dough and let it rest for a minute or two.
8. Generously grease two 13- by 18-inch baking sheets.
9. Divide the dough in two and put each half on a baking sheet; gently and gradually stretch each into 13- by 18-inch nearly paper-thin rectangle.
10. Spread the tomato sauce in an even layer over the dough, and top with the cheese and basil. Drizzle with a little additional olive oil and sprinkle with salt and pepper.
11. Bake until the cheese bubbles and the crust edges are golden brown, 10-15 min.
12. Let rest at least 5 minutes at room temperature before cutting and serving.