Bison Mozzarella and Tomato Pizza 


Fixings 

 Pizza Dough 

 3 1/4 containers universally handy flour, in addition to additional for cleaning 

 2 teaspoons moment yeast 

 1 tablespoons salt 

 1 tablespoon sugar 

 1 container warm water 

 1/4 container dry white wine, at room temperature 

 3 tablespoons olive oil 

 Bison Mozzarella and Tomato Pizza 

 Flour, for cleaning 

 Cornmeal, for cleaning 

 1 pound Pizza Dough 

 1 container entire canned tomatoes, pounded with hands 

 1 ball bison mozzarella, depleted from water 

 1 tablespoons olive oil 

 1/4 container crisp basil leaves, torn 

 Bearings 

  • For the pizza batter: Put the flour, yeast, salt and sugar in a substantial dish or nourishment processor. In the dish, make a well in the focal point of the dry fixings and include the warm water, wine, and 2 tablespoons olive oil or add the wet fixings to nourishment processor. 


  • With a wooden spoon mix the wet fixings into the dry fixings until the blend meets up, or beat in the nourishment processor until the mixture meets up. 


  • Daintily flour the work surface, turn the batter out and ply for around 5 minutes until the mixture is smooth and flexible. 


  • Part the batter into 3 balls; daintily oil 1 extensive dish with 1/2 teaspoon olive oil. Put 2 wads of batter in a dish, spread with plastic wrap and put almost a warm dry spot to ascend for 60 minutes. 


  • Put the remaining batter in a spotless plastic resealable pack and put in the fridge or cooler for future use. 


  • Expel the wads of batter from the dish, punch down to discharge the air, spread with plastic wrap and hold for gathering pizzas. Yield: 3 pizza hulls 


For the pizza: Put a pizza stone in the broiler and preheat the stove to 450 degrees F.

  • Flour a spotless dry working surface and reveal the pizza mixture to 1/4-inch thickness. Dust an extensive cutting board or wooden pizza paddle with flour and cornmeal, exchange the moved batter on top. Dissipate the tomatoes over the pizza mixture leaving a 1-inch fringe around the edges of the covering. Tear bits of wild ox mozzarella and put on pizza. Put olive oil in a little bowl and brush the edges of the mixture with olive oil. 


  • To prepare, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the broiler. Prepare until the covering is marginally brilliant and cheddar has softened, roughly 10 minutes. Trim the pizza with torn basil leaves, cut and serve.