The Mccullough Recipe

Activate yeast and combine

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

In a large bowl combine the flour and salt. Make a well, then add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour in small increments.

Form dough into a ball, lightly oil it, place in a bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

After the first rise, punch down the dough and let rest 10 minutes before shaping. This recipe makes one 12–14 inch pizza (serves 2–3).

While the dough is rising, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Bring to a gentle simmer.

Stir in dried oregano, sugar, salt, and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened.

Remove from heat and stir in the chopped fresh basil. Taste and adjust seasoning. Keep warm or cool to room temperature before using (a cooler sauce yields less moisture on the pizza).

Place an oven rack in the lowest position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat; preheat at least 30 minutes. If using a baking sheet, lightly oil it and preheat oven to 475–500°F.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round, keeping a slightly thicker edge for crust. Transfer to a pizza peel dusted with semolina or cornmeal or to the prepared baking sheet.

Brush the dough lightly with the 1 tablespoon extra-virgin olive oil, especially the outer rim. Spread 1/2 to 3/4 cup of the marinara sauce evenly over the dough, leaving the outer 1/2–3/4 inch bare for the crust.

Distribute the 8 oz fresh mozzarella evenly over the sauced surface. Sprinkle the 1/4 cup grated Romano cheese over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes on the stone (10–14 minutes on a baking sheet), rotating once halfway, until crust is golden and cheese is bubbling with some golden spots.

Remove pizza from the oven. Immediately scatter the fresh basil leaves across the hot pizza. If desired, drizzle a little extra-virgin olive oil and sprinkle coarse salt and cracked black pepper to taste.

Let the pizza rest 2–3 minutes, then slice and serve hot.