INGREDIENTS
4 1/2 cups
flour
3 tsp
kosher salt
1 1/2 tsp
active yeast
1 3/4 cups
water
6 tbsp
olive oil
14 oz
canned tomatoes
2 cloves
garlic
1 tsp
red wine vinegar
1 serving
pepper flakes
2 cups
low-moisture mozzarella cheese
1 cup
whole-milk ricotta cheese
1 oz
parmesan cheese
4 larges
basil leaves