Pizza

Dough:

1 1/3 cup warm water
1 tbsp sugar
4 1/2 tsp instant yeast
2 1/2 cup bread flour
3 tbsp vital wheat gluten flour
3 tbsp olive oil
2 tsp salt

Mix and knead well, divide and press into oiled baking pans, let rise for at least an hour.

Sauce:

5 cloves of garlic, peeled and chopped
4 tbsp olive oil
1 can of peeled San Marzano tomatoes
4 tsp dried basil

Sautée the garlic in the oil until it starts to brown. Add the tomatoes and basil. Use a spoon to break up the tomatoes into small chunks. Simmer on medium-low heat until thickened, stirring occasionally.

Pre-heat oven to 550° F, or as high as it'll go.

Top the dough with shredded Muenster cheese, then add dollops of the sauce and spread it around a little so it mixes with the cheese, and finally whichever toppings you prefer. Make sure the cheese goes all the way to the edges of the pan to get that delicious frica on the outer crust.

Bake for approx. 15 minutes. It helps to switch oven racks halfway through; if you leave it on the bottom rack the whole time, the crust will burn, and if you leave it on the top rack the whole time, the cheese will burn.