Directions

1. Start by preparing the dough: Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
2. Add flour to the mixer and mix on low for about 1 minute.
3. Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
4. Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
5. Stop mixer, scrape down the sides of the bowl, and add the olive oil.
6. Mix on low for 1 minute then increase speed to high for 2 minutes.
7. Final product will be tacky/sticky, like frosting.
8. Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
9. Refrigerate for 8-24 hours, to let the dough form.
10. For the roasted marinara, preheat oven to 450°F.
11. Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
12. Roast for 30-40 minutes.
13. Remove from the oven and transfer everything to a large bowl.
14. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
15. To prepare the pizza, oven heat to 475°F. Flatten the pizza dough into a 12-inch circle, creating a thicker rim for the crust. Carefully transfer to a parchment lined baking sheet or pizza stone and let rest for 10-15 minutes.
16. Top the pizza with a couple ladles full of the roasted marinara and spread evenly over the dough.
17. Cover with the mozzarella and parmesan cheeses. Transfer to the oven for 10-15 minutes, until the cheese is golden brown.
18. Remove from the oven, slice, and finish with fresh basil a drizzle of extra virgin olive oil.