Ingredients

Dough

• 765g - Room Temperature Water
• 2 tspn - Active Dry Yeast
• 1275g - Bread Flour
• 4 tspn - Cane Sugar
• ⅓ cup - Olive Oil
• 4 tspn - Course Salt

Single Pizza

• 1 - Pizza Stone
• 1-2 tbsp - Rao's Pizza Sauce (No need to make your own; Rao's is good)
• ½ - Tomato
• ½ - An 8oz Pack of Pre-sliced Mozarella
• 1 - Handful of Shredded Mozarella
• 4 - Slices of Pepperoni
• 3-4 - Basil Leaves

Procedures

Create Dough (Day Before)

1. Rehydrate Yeast
   • Add yeast to the room temp water in a large bowl, and set aside.
   • Let it sit for at least 20 min (or whatever your bottle says)
2. Mix Dry
   • Weight out flour in a large bowl
   • Whisk in sugar
3. Feed the yeast
   • Add olive oil to water/yeast
   • Pour flour into mixture slowly
   • Add salt half-way through to avoid killing yeast
   • Knead together
4. Ferment
   • Place dough in bag
   • Place in fridge and wait to ferment for 12-36 hours
   • After fermentation, cut into 8 pieces and place them in airtight containers. They will last for a week in the fridge

Pizza

1. Prep
   • Preheat oven to 550⁰F with pizza stone inside
   • Slice your tomatoes (as thin as possible)
   • Set all the dough you intend to make pizzas out of for at-least 2 hours
2. Pound and Stretch Dough
   • Watch this great video to learn how
3. Assemble Pizza
   • Apply a generous amount of pizza sauce to dough
   • Place tomato slices on top of sauce
   • Place mozarella slices on top of sauce
   • Place pepperonis down
   • Cover pepperonis and fill in gaps with the shredded mozarella (a bit)
4. Cook the Pizza
   • Place pizza in oven on the stone
   • Cook until crust rises and turns golden brown (~10min at 550 or ~15 min at 500)
   • Remove from the oven and place basil leaves on it
   • Let cool for about 5 min, then slice and serve
5. Repeat 2-4 for however many pizzas you need
6. Enjoy!