Ingredients

Dough

• 4 cups bread flour (see “Flour Notes” below)
• 1.75 cups room temperature water
• 2 Tsp salt
• 1 1/2 tsp Yeast - like this
• 2 Tsp olive oil
• 1 Tsp sugar

Sauce

• Your favorite Marinara sauce - like this one

Toppings

• Fresh, low moisture Mozzarella
• Pepperoni, mushrooms, basil

Equipment

• Oven
• Pizza stone
• Pizza peel
• Parchment paper or corn flour

Directions

1. In a large bowl, stir together flour, sugar, and salt.

2. Add water, yeast, and olive oil.

3. Mix thoroughly and let sit for 15 minutes.

4. Knead for 3 minutes, then shape into a ball.

5. Lightly coat with olive oil and cover with plastic wrap.

6. Let rise at room temperature for 3 hours.

7. Preheat oven with pizza stone inside to 500ºF.

8. Allow the stone to heat and dough to rise for an additional hour.

   // Enjoy some wine

9. Prepare the pizza peel with parchment paper, lightly dusted with flour.

10. Roll out the dough into a pizza shape on the peel using your hands, a rolling pin, or an empty wine bottle.

11. Add sauce, cheese, and toppings.

12. Carefully transfer the pizza on the parchment to the preheated pizza stone.

13. Bake for 9-12 minutes, observing through the oven light for desired doneness.

14. Remove from oven once done and cool before serving.

Personal Note

When I first met my wife, we searched everywhere to find the best local pizza place. Eventually, we settled on two favorite spots. Since mastering homemade pizza, my wife and picky son prefer this over all others.

Flour Notes

• Bread flour is high in protein, ideal for creating those beloved crispy pizza dough bubbles.
• Cake flour, low in protein, is unsuitable for pizza dough.
• All-purpose flour, while versatile for cookies and muffins, should be mixed with bread flour for pizza dough, rather than used alone.