Name: Tomato and Stracciatella Pizzas
Prep time: 90 minutes
Yield: Makes six 10"–12" pizzas Servings
Ingredients: 7 1/2 cups (1000 grams) all-purpose flour plus more for shaping dough; 4 teaspoons fine sea salt plus more for seasoning; 1/2 teaspoon active dry yeast; 1 28-ounce can tomatoes, undrained, puréed or crushed by hand; 16 ounces fresh mozzarella; 8 ounces stracciatella (optional); Crushed red pepper flakes; Fresh oregano leaves; Extra-virgin olive oil

Don't forget that sprinkle of sea salt once the pie comes out of the oven.Tara Donne

Recipe notes