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Tomato and Stracciatella Pizzas
- 7 1/2 cups (1000 grams) all-purpose flour plus more for shaping dough
- 4 teaspoons fine sea salt plus more for seasoning
- 1/2 teaspoon active dry yeast
- 1 28-ounce can tomatoes, undrained, puréed or crushed by hand
- 16 ounces fresh mozzarella
- 8 ounces stracciatella (optional)
- Crushed red pepper flakes
- Fresh oregano leaves
- Extra-virgin olive oil
Directions:View on Bon Appetit
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