Toga - 'Za

Directions

1. 1
   In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast.
2. 2
   Mix together the water and Caesar dressing and add to the flour mixture.
3. 3
   Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes.
4. 4
   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.
5. 5
   The dough should be very sticky and moist, but elastic.
6. 6
   Place in a greased bowl, cover and refrigerate 12-24 hours.
7. 7
   Preheat the oven to 550F (ideally with a pizza stone on the bottom rack).
8. 8
   Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge).
9. 9
   Transfer the crust to a piece of parchment paper and slide onto the stone.
10. 10
    Bake 5 minutes, then remove the crust and reduce the oven temperature to 500°F.
11. 11
    For the topping:
12. 12
    In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together.
13. 13
    Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more.
14. 14
    Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.