Dough

• 1 1/3 cup bread flour (7 1/3 oz)
• 1/2 cup semolina flour (3 oz)
• 2 tsp instant or rapid rise yeast
• 2 tsp sugar
• 1/2cup + 2Tbsp Water warm water (115 deg)
• 1/4 cup mild lager (2 oz)
• 2 tsp white vinegar
• 1 1/2 tsp extra virgin olive oil
• 1 tsp salt

Sauce

• 28 oz whole tomatoes - drained
• 1 Tbsp extra virgin olive oil
• 3 anchovy fillets - rinsed and patted dry
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1/4 tsp pepper
• 1/8 tsp red pepper flakes

Pizza

• 1 oz Parmesan - grated fine
• 6 oz whole milk Mozzarello (1 1/2 cups) - shredded

1. Adjust oven rack 4-5“ from broiler element, set pizza stone on rack and heat to 500 deg
2. Process bread flour, semolina flour, yeast, and sugar in food processor until combined, about 2 sec.
3. With processor running slowly pour warm water, lager, vinegar, and oil through feed tube; process until dough is just combined and no dry flour remains; about 10 sec. Let dough stand for 10 min.
4. Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 sec. Transfer dough to lightly floured counter and gently knead until smooth, about 15 sec. Divide dough into 2 equal pieces and shape each into smooth ball.
5. Spray 11” circle in center of large sheet of parchment paper with oil spray. Place 1 ball in center parchment. Spray top of dough with oil spray. Using rolling pin, roll dough into 10“ circle. Cover with second sheet of parchment. Using rolling pin and your hands continue to roll and press dough into 11 1/2” circle. Set aside and repeat rolling with second ball of dough. Let dough stand at room temp until slightly puffy, 30 min.
6. For the sauce process all ingredients in food processor until smooth, about 30 sec.
7. When the dough has rested for 20 min, heat broiler for 10 min. Remove top piece of parchment from 1 disk of dough and dust top of dough lightly with all-purpose flour. Spread flour evenly over sough, brushing off any excess. Liberally dust pizza peel with flour. Slip dough onto peel, parchment side up,. Carefully remove parchment and discard.
8. Spread 1/2 cup sauce over in thin layer over surface of dough, leaving 3/4“ border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 3/4 cup mozzarella. Slide pizza onto stone and return oven to 500 deg. Bake until crust is well browned and cheese is bubbly and beginning to brown, 8-12 min. Rotate pizza half way through baking.
9. Transfer to wire rack and cool for 5 min before cutting. Repeat for second pizza.