INSTRUCTIONS:

• FOR DOUGH (PREPARE AT LEAST 1 DAY IN ADVANCE)

  • Mix flour, sugar, salt, and yeast in bowl in foot processor and or mix into well incorporated

  • Add olive oil and water and mix for 15-30 seconds until well formed

  • Transfer to lightly floured surface and knead gently

  • Make into well formed smooth ball

  • Refrigerate for at least one day to allow dough to rise

  COOKING AND PREP INSTRUCTIONS FOR PIZZA

  • Preheat oven as hot as it will go, up to 550 with pizza stone or steel in it.

  • If any ingredients are especially watery (bell peppers, mushrooms etc) you can sauté for a few minutes just to get water out.

  • grade mozzarella making sure the cheese has had chance to dry out over night

  • take dough out and let it get to room temperature

  • use immersion blender or place can of tomatoes in blender and purée until smooth

  • hand toss the dough, don't use rolling pin, as it crushes air pockets. Once you get to the desired size use fingers to form slight crust edge around the outside

  • lightly coat crust with olive oil

  • place dough on lightly floured pizza peal or other board that is easy to transfer

  • timing is crucial here! Once you start placing toppings on like sauce its vital to complete as quickly as possible and transfer to the oven before the dough starts to stick

  • cook on the highest rack possible for 8-12 minutes depending on pizza size and toppings

  • Make sure crust is cooked all the way through. A little burning is fine, a perfect crust underside looks like leopard print.

NOTES:

Serve Hot, pair with a cool orange wine from Little Bastions