Margherita Pizza & Dough

In the craziest of times, Chef Brumby Broussard finds comfort in family pizza nights



1 Cup 00* Flour

1 Cup All Purpose Flour

1 tsp. Salt

¾ tsp. Active Dry Yeast

1 tsp. Virgin Olive Oil

¾ Cup Crushed San Marzano (or Italian plum) canned tomatoes

3 cloves Garlic, minced

1 tsp. Extra Virgin Olive Oil, plus more for drizzling

½ tsp. Freshly Ground Black Pepper

1 tsp. Kosher Salt

3 Tbsp. Parmigano-Reggiano Cheese, finely grated, plus more for serving

6 Oz. Fresh Mozzarella Cheese, cut into 1-inch cubes (preferably fresh mozz not packed in water)

7 Large Fresh Basil Leaves, plus more for serving

Crushed Dried Red Pepper Flakes

Main Dish