Pizza with Cashew Mozzarella (Matthew Kenney)

Pizza Dough

• 9 oz water
• 1 ⅛ tsp active dry yeast
• 14 ½ oz pasta flour (type 00)
• ½ oz extra virgin olive oil
• 1 tsp sea salt

Cashew Mozzarella

• 12 ½ oz cashews
• 15 oz water plus extra to soak
• ice water for water bath
• 1 tsp nutritional yeast
• 1 tsp salt
• ½ tsp citric acid
• cornmeal to sprinkle
  nebo all-purpose flour to sprinkle
• pizza sauce