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6 ounces Pizza Dough
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1/4 cup virgin olive oil, for brushing and drizzling
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1/2 teaspoon minced fresh garlic
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1/2 cup loosely packed shredded fontina
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2 tablespoons freshly grated Pecorino Romano
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6 tablespoons chopped canned tomatoes, in heavy puree
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8 basil leaves
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Pizza Dough
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1 tablespoon active dry yeast
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6 cups high-gluten flour
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2 1/2 teaspoons kosher salt
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Extra-virgin olive oil
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