Pizza

Stand-mixer pizza dough with garlic, oregano, and diastatic malt baked right in — cold-fermented for real pizzeria flavor. Makes one 16-inch pan pizza (about 10 slices). About 20 minutes of hands-on work; the rise and cold ferment do the rest. Ingredients 1 cup warm water (105–110°F) 2 tsp active dry yeast 1 tsp sugar 3…