Toga Za Recipes

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast.
• Mix together the water and Caesar dressing and add to the flour mixture.
• Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes.
• Add the salt, turn the mixer to medium speed and continue to knead for another 15 minutes. Add no more than 2 tbsp of bread flour if needed.
• The dough should be very sticky and moist, but elastic.
• Place in a greased bowl, cover and refrigerate 12-24 hours.
• Preheat the oven to 550F (ideally with a pizza stone on the bottom rack).
• Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge).
• Transfer the crust to a piece of parchment paper and slide onto the stone.
• Bake 5 minutes, then remove the crust and reduce the oven temperature to 500°F.
• For the topping:
• In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together.
• Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more.
• Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.