Chef Don Guerra of Barrio Bread in Tucson, AZ makes Pizza

Combine 1 teaspoon of yeast with 1 cup and 3/4 of water, swishing around to dissolve.

Add 4 cups of flour (500 grams) on top of the yeast and water mixture.

Add a scant tablespoon of salt to the mixture.

Mix the ingredients with one hand, keeping the other hand clean, until they come together.

Let the mixture rest for about 10 minutes, covered with plastic wrap or a towel.

Sprinkle flour on a counter to prevent sticking and pull the dough out onto the surface.

Coat hands lightly with flour and knead the dough by pressing with palms and turning it a quarter turn each time.

Knead until the dough is smooth and supple, then return it to the bowl to rest for about 1 to 2 hours.

After resting, perform a poke test to check if the dough is ready; if the depression stays, it's ready.

Scale the dough into three equal pieces and shape them into balls, resting for about 30 minutes.

Press out each pizza ball into shape, then drape the dough over hands to stretch it out.

Transfer the stretched dough to a pizza stone covered with parchment paper.

Spread a layer of tasty beautiful tomatoes evenly on the dough, leaving a little edge.

Top with shredded mozzarella.

Equipment Needed

Allergens