Step 1

1 For the crust: Whisk together the flour, salt and yeast in a bowl or the bowl of your stand mixer

Step 2

2 Stir to combine

Step 3

3 Add the water and oil, stirring until a shaggy dough forms

Step 4

4 Turn it out onto a floured surface

Step 5

5 Knead the dough by pushing with the base of your palm, then re-forming it into a ball

Step 6

6 Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior

Step 7

7 If the dough is very sticky, add a small amount of flour while kneading

Step 8

8 Alternatively, attach the dough hook to your stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes

Step 9

9 After the kneading is finished, divide the dough into 3 equal pieces

Step 10

10 Use floured hands to gently shape each piece into a boule (ball shape) by folding the dough under itself

Step 11

11 Set each boule on a floured surface and dab the dough with a bit of oil to keep it moist

Step 12

12 Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour

Step 13

13 The dough is ready to be used

Step 14

14 However for the best flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days

Step 15

15 If you’re using the dough after refrigerating: The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel and allow it to come to room temperature before stretching, 30 to 45 minutes

Step 16

16 To stretch the dough, place it on a lightly floured surface and gently press it into a round, flipping several times and adding a pinch of flour if it is too sticky

Step 17

17 Once it is about 8 inches in diameter, pick up the dough and gently drape it over the knuckles on both of your hands

Step 18

18 Slowly rotate it around, allowing gravity to stretch it into a round about 11 inches in diameter

Step 19

19 Do not overwork or fold the dough

Step 20

20 If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily

Step 21

21 When you're ready to bake your pizza, preheat the oven with a pizza stone in it to 500 degrees, or its highest number setting

Step 22

22 For the sauce: This sauce takes just 2 minutes to make

Step 23

23 Stir together the tomatoes, garlic powder, dried oregano, salt, oil and crushed red pepper flakes in a medium bowl

Step 24

24 The yield is 1 cup; reserve half for another use

Step 25

25 For the topping: Heat the oil in a small skillet until it’s shimmering over medium-high heat

Step 26

26 Add the broccoli and cook for 1 minute, then add 1/2 cup water and cover

Step 27

27 Cook/steam for 3 to 4 minutes, until tender

Step 28

28 Drain the water

Step 29

29 Stir in the lemon juice and the 1/8 teaspoon of salt, then remove from the heat

Step 30

30 Now, the fun part: Dust your pizza peel with semolina flour or cornmeal

Step 31

31 If you don’t have a peel, don’t worry: just use the back of a baking sheet (or a rimless baking sheet) instead

Step 32

32 Place your 11-inch round on top of the pizza peel

Step 33

33 Use the back of a spoon to spread the 1/2 cup of sauce on the dough, in a thin layer, leaving a 1/2-inch margin at the edge

Step 34

34 Top with the mozzarella and the Parm or pecorino cheese, then add the broccoli, shallot and capers

Step 35

35 Season with a pinch of salt over the entire pizza

Step 36

36 Very gently, use the peel (or baking sheet) to give a firm shake and carefully transfer the assembled pie to the pizza stone in the oven

Step 37

37 Bake for 6 to 7 minutes, until the cheese has melted and the crust is lightly browned

Step 38

38 Slice into pieces and serve hot

Step 39

39 NOTE: If you don’t have a pizza stone or peel, here’s an alternate method: Preheat a baking sheet in the oven

Step 40

40 Dust a piece of parchment paper with semolina flour or cornmeal and place the stretched dough on top and continue building your pizza according to the directions above

Step 41

41 When ready to bake, carefully remove the baking sheet from the oven, then place the parchment paper with dough on top of the sheet

Step 42

42 Return it to the oven and bake until the cheese is melted and the crust is lightly browned