1/2 680-mL can Le Regina San Marzano Passata w/BasilĀ
1 tbsp A. Genco Extra-Virgin Olive OilĀ
1/2 small garlic clove , mincedĀ
1/2 tsp A. Genco Mediterranean Sea Salt, fineĀ
2 125-g tubs Santa Lucia Mozzarella Di Bufala Canadian , or 1 large bocconcini in water, drained and sliced Grated Parmigiano Reggiano
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Instructions: Generously sprinkle a baking sheet with flour and set aside. For dough, stir flour, salt and yeast in a bowlĀ with a fork. Add carbonated water and oil and stir with a fork until blended. Gently knead on a lightly floured workĀ surface until it just comes together, 3 ā 5 turns. Divide in half and form into balls. Pinch bottoms (this will help ballsĀ keep their circular shape as they rise) and transfer to prepared sheet. Cover with plastic wrap and let rise in a warmĀ place until doubled, about 1 hour. Place a large inverted baking sheet or pizza stone in centre of oven and preheat toĀ 500F. For sauce, mix tomato passata, oil, garlic and salt in a food processor until just smooth Dust 2 12-in. squares of parchment with flour. Working over 1 parchment, with both hands underneath dough, stretch 1 dough ball into a circle 11 to 12 in. across, leaving outer edges thicker. Place on parchment and spread half of tomatoĀ sauce on dough, leaving a 1-in. border, then top with mozzarella. Slide pizza on parchment onto another invertedĀ baking sheet, then slide onto hot sheet in oven. Bake until cheese is golden and crust is browned, 12 to 15min. RepeatĀ with remaining dough, sauce and cheese. Sprinkle both pizzas with grated parmesan and basil leaves.