Bread recipes are NEVER exact. Every time I follow a bread recipe I have to make adjustments. I didn’t know until a few years ago I found out that every brand of flour is ground differently and produces different results. Humidity and elevation also produce different results. I find that my pizzas come out best when I don’t measure. I just go by how it feels. I tried to measure for here so you can learn. I think it would be best to watch a video on pizza making. It’s too hard to photo when I’m all doughy. Remember that this is just hints and a guide for pizza making.  You can top it however you feel like. This recipe makes enough dough for TWO 14 in pizzas. A total of 16 slices or 8 light servings. Or in my house about 5 servings depending if you have big pizza fans in your house. This project will be easier and quicker with a double oven.

Ingredients to make 2 pizzas or about 8 servings

1 packet 1/4oz active dry yeast (2 1/4 teaspoons)

1 1/2 Tablespoons sugar

1 1/2 cups water 100-110 degrees F

3 cups bread flour ( more flour is needed)

1/4 cup (scant) extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour ( knead in what you need and more flour to rest the dough ball)

2 teaspoons semolina flour (or corn meal)m(1 t. each pizza)

2 big pinches semolina flour (or corn meal) ( 1 big pinch each)

Directions

In a large bowl add the yeast, sugar and water (around 110 degrees F) and mix well. Cover with plastic wrap and set in a warm place for a half hour. After a half hour the mixture should look foamy on the top and you can precede.

Add the three cups of flour and hand mix now. After well mixed add the 1/4 cup oil and salt. Hand mix. The dough will be sticky. Add the remaining cup of flour to the bowl. Knead in what the dough needs and when you are able to make a nice dough ball let it rest in the flour that’s left and cover the bowl with plastic wrap and leave in a warm place for an hour. The dough should have doubled in size.

After an hour punch the dough down and make into another dough ball. Cover the bowl with plastic wrap and leave in a warm place for about an hour again.

After another hour leave on your counter and take your time. The dough needs at least few hours to develop flavor. Some people let the flavor develop longer (up to three days but with refrigeration and a few hours to warm to room temperature to bake) and you can if you want to but really a few hours is enough. I like to make my dough early in the morning and usually bake it in the afternoon.

Set the top oven to 500 degrees F. (this is easier with a double oven) Set your bottom oven with a seasoned baking stone on a middle rack and set the bottom oven also to 470 foo start with. Get a 14 in pizza pan and rub it well with olive oil and sprinkle it with semolina flour. Take out half the dough from the big batch of dough. Knead it up into a ball and place it on the pan. Sprinkle a little semolina over the top and now slowly stretch the dough out with your hands and fingers. When done place in the oven till it looks just cooked. (turn light on so you can view) It will take around 5-6 minutes.

Turn up your lower oven to 475 degrees F.  But just about 5 minutes before the pizza goes in crank it up to 500 degrees F **************WARNING that this is indeed DANGAROUS and the stone might crack or burst************ONLY DO THIS IF YOUR STONE IS SEASONED!!!!!!OR YOUR STONE WILL BURST! You won’t get the same crust but it’s much safer if you follow recommended manufacturers heat tolerance for your stone….I think mine is safe up to 460 degrees…….

When you dough shell is out of the oven turn it upside down on to a pizza paddle or very large cutting board. Top the pizza however you like. You will need to drizzle the top with a little olive oil for flavor and to slow down the burning of the cheese or topping. Burnt cheese is not good…you don’t want burnt cheese.

Slide the pizza onto the stone. It’s going to be done in about 5-6 minutes. Have the light on and watch. You want the crust to brown up a little and you want the cheese melted but not burnt.

ENJOY A FORKING DELICIOUS PIZZA!