Homemade Cheese Pizza

Serves 4

Ingredients:
Dough:
3/4 cup (177g) half-and-half 110 degrees (43 C)
1/4 cup (60g) warm water 110 degrees (43 C)
1 tbsp olive oil
2 cups (473g) all purpose four
1/8 cup (30g) cornstarch
1 1/8 tsp (5.5g) dry yeast
3/4 tsp (1g) salt
1/4 tsp baking powder
1/4 tsp sugar

Sauce and Topping:
7 oz (200g) canned diced tomatoes, drained, reserve 1/4 cup (60ml) juice liquid
1/2 tbsp olive oil + 1 tbsp for basting pizza crust before baking
1/2 tbsp tomato paste
1 minced garlic clove
1/2 tsp dried oregano (or 1/2 tbsp minced fresh)
1/8 tsp red pepper flakes
Salt and pepper to taste
1 cup (236 g) grated fresh Mozzarella
1/4 cup (60g) grated Parmesan cheese
1/8 cup (30ml) half-and-half

Preparation:
Dough:
Preheat oven with baking stone inside to 500 degrees F (260 C) for about 40 minutes to 1 hour, depending on your oven.
Combine half-and-half, water and oil.
Using dough hook for the mixer combine together on a medium speed sugar, yeast, salt, baking powder, cornstarch and flour
Add half-and-half mixture to the dry ingredients and mix for about 5 mins. The dough will be wet and cling to the sides of the mixer bowl
Transfer the dough to a bowl sprayed with oil, cover with plastic wrap or a clean towel and let rise at room temperature for about 1hr, or until the dough is doubled in size.
Pulse drained tomatoes, and reserved juice in a blender until coarsely ground, just a couple of pulses.
Heat oil until simmering, adding tomato paste. Cook it until it starts to get brown, approximately 2 minutes. Add garlic, oregano, pepper flakes and stir for 30 seconds. Add pulsed tomatoes, bring to simmer and cook until reduced to approximately 3/4 cup, about 10 minutes
Season with salt and pepper to taste and let cool
Mix Parmesan and Mozzarella with half-and-half until well combined.
With well-oiled hands press dough out to form a circle approximately 12 inches in diameter.
Put 1/2 cup sauce onto the dough leaving border around the edge.
top with cheese mixture
Brush the edges with Olive oil
Slide the pizza onto the baking stone /pan and bake for 15-20 minutes until the cheese is bubbling and the crust is well browned, rotating once halfway through.
Let cool for 5 minutes on a cooling rack before serving.
Enjoy!