Pizza Sauce: 28oz can of San Marzano whole peeled tomatoes with basil 3 tbs tomato paste 1 tbs extra virgin olive oil 1 1/2 tsp sea salt

Cheese: 8 oz part skim mozzarella cheese, grated

Topping: Dried oregano Garlic salt/butter

Yeast: 60 g lukewarm water 1/4 tsp active dry yeast 1 tsp sugar

Dough: 8 oz (227g) bread flour 1 tsp vegetable oil 1/2 tsp sugar 90 g water yeast mixture from above 1/2 tsp sea salt

Directions Stir yeast ingredients, allow to foam (5-10 minutes) Mix all dough ingredients (minus the salt) plus yeast mixture in stand mixer with dough hook Knead 15 minutes, adding salt in about halfway through Let sit for 15 minutes, covered Do a final knead: 4 minutes Round dough Cover, allow to sit to rise for 1 hour, covered Push down dough and round again Cover and allow a final rise for 1 hour (or put in the fridge for slow overnight rise).

Put pizza stone in oven on bottom rack. Heat up oven to 550F, allow it to sit for 30 minutes with the stone in it at this temp.

Stretch dough to about 16" and place on a peel dusted with corn meal Apply sauce, cheese and a sprinkling of dried oregano. Apply melted butter with garlic salt on the crust with a pastry brush.

Shimmy the peel to make sure the pizza is loose. Shimmy the pizza onto the hot pizza stone. Should cook in under 10 minutes. When it starts to get brown, switch to the broiler on high to finish off.