Pizza with Cashew Mozzarella (Matthew Kenney)

Pizza Dough

• 255 g water
• 1 ⅛ tsp dried instant yeast
• 410 g "00" pasta flour (type 00)
• 15 g extra virgin olive oil
• 1 tsp sea salt

Cashew Mozzarella

• 355 g cashews
• 425 g water plus extra to soak
• ice cold water for water bath
• 1 tsp nutritional yeast
• 1 tsp salt
• ½ tsp citric acid
• polenta to sprinkle
• pizza sauce of choice