Directions

Day 1 Combine the ingredients in a bowl and leave in the refrigerator overnight

Day 2 (Optional folding) In the morning, wet your hand and fold the dough in half twice by grabbing a handful, pulling it up, then folding back over itself. You can repeat this every hour or so with cold dough and every 30 minutes with room temperature dough. This will strengthen the gluten to an extreme degree for extra chewiness. Plus it is fun to feel the dough.

Three hours before you eat, take the dough out to let it come to room temperature and rise, gently folding in 4ths each time it doubles in size. The dough will be very wet. Be gentle with it and it will relax and shape easily.

Heat a pizza stone on a grill to 600 degrees or in an oven as hot as it can go.

Heavily flour a work surface and the top of the dough and split it in half to make two 12" pizzas.

Gently push the dough into a circle of even thickness with your fingers.

Dust a pizza peel with semolina

Transfer the dough to the pizza peel, top with the blended tomatoes and mozzarella cheese.

Put on the pizza stone and close the lid for 6 minutes then check to see the cheese bubbly and the bottom of the crust golden brown in spots.

Remove the pizza, cover with torn basil and allow to cool 5-8 minutes until you can cut it without it falling apart.