(1) 11-oz. dough ball 4 oz. shredded mozzarella 1-2 fresh native beefsteak or other large variety tomato 5 leaves of fresh basil pinch of fresh garlic 3 oz. freshly grated Asiago cheese 1 Tbsp. extra virgin olive oil. Pinch of cornmeal for pizza peel Flatten out the dough ball with your hands or a rolling pin to about 1/16” thick and place the dough on a peel with course ground cornmeal on it. Add shredded mozzarella evenly around the pie. Place the native tomatoes (sliced whole into 1/8” ...
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