Preparation

• At least 30 minutes before baking, position a rack in the bottom third of the oven and if using a pizza stone, set it on the rack. (If you don’t have a stone, use a heavy-duty 13×18-inch baking sheet lightly oiled with olive oil.) Heat the oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose flour.
• 当烤箱加热时，将面团慷慨地面粉，然后将其拉伸并塞在自身下，将其四分之一弯曲成四分之一的旋转，当您形成一个带有光滑顶部的面团球时。静置在工作表面上，用保鲜膜覆盖，至少30分钟，最多1小时。同时，在开始制造面团之前，请准备所有成分清单中的所有浇头。
• Once the dough has rested, very lightly flour your work surface and lay your dough ball in the center of the floured area. Flour your hands and then, using your palms and fingertips, press and stretch the dough into a rough circle or oval about 1/16-inch thick. Or use a floured rolling pin to roll the dough into a circle; if sticky spots occur, flour your fingertips (or your rolling pin) and continue stretching the dough. Flip the dough occasionally so it doesn’t stick to the work surface, and use a dough scraper to detach the dough from the work surface if it does stick. If the dough continually contracts, let it rest, covered with plastic wrap, at room temperature for 10 to 15 minutes before resuming the stretching process. It’s OK if your dough isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel or baking sheet.
• 在披萨上分发马苏里拉奶酪，芦笋，西葫芦丝带，辣椒，西红柿和豌豆。在整个披萨上淋上一点橄榄油。
• If using a baking sheet, put it on the rack. If using a pizza stone, shake the peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel and onto the heated stone (Aim for the back of the stone and place the end of the peel there). Bake, turning the pizza with a peel or tongs if one side browns faster than the other, until the crust is nicely browned and crisp and the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12 minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a chef’s knife.