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Ingredients

• Dough
• 1 teaspoon (slightly rounded) fresh yeast
• 1 1/2 teaspoons extra-virgin olive oil
• 30 ounces (about 6 cups)
• 3 tablespoons kosher salt**
• Broccoli Rabe Topping
• 10 ounce fresh mozzarella packed in liquid
• 1/3 cup liquid from mozzarella container
• 1/4 cup packed coarsely shredded caciocavallo or parmesan cheese
• 1/4 cup heavy cream
• 1/4 cup buttermilk
• 1/2 teaspoon kosher salt, divided
• 1 pound broccoli rabe (about 1 large bunch)
• 2 garlic cloves, well smashed
• 4 tablespoons olive oil
• About 1/4 tsp. red chile flakes
• Freshly ground black pepper
• 1/3 cup black olives (oil-cured or Gaeta, soaked in water and drained if very salty), pitted and torn in half
• Extra-virgin olive oil for drizzling

Description

Time: About 2 Hours, Plus Rising Time. This Is The Best Home Pizza Dough We've Ever Tried—smooth, Supple, And Easy To Work With. You Can Use Regular Flour, But For A Truly Awesome, Springy-yet-crunchy Crust, Go For High-protein Italian "00" (f

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