Mozzarella-and-akawi Cheese Pizza Recipe

Bloom yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1½ hours.

Shape

Punch dough down and divide into two equal portions for two 10–11 inch pizzas (or keep whole for one 14-inch). Let rest 10 minutes, then on a surface dusted with cornmeal or semolina stretch or roll each portion into a thin round about 10–11 inches across, leaving a slightly thicker rim.

Cook sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Stir, bring to a gentle simmer, and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat oven

Place a pizza stone or inverted baking sheet on a middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest setting.

Assemble pizza

Transfer stretched dough to a pizza peel or an inverted baking sheet sprinkled with cornmeal. Spread a thin, even layer of the prepared tomato sauce over the dough, leaving the rim bare. Distribute shredded or sliced fresh mozzarella evenly over the sauce. Arrange thin slices of akawi cheese over the mozzarella, spacing them so the melt is even. Drizzle 1 tablespoon extra-virgin olive oil lightly over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake until the crust is golden and cheese is bubbling and starting to brown in spots, 8–12 minutes at 500°F (times may vary with oven). Rotate the pizza halfway through baking for even color.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice. Serve immediately.