So...first things first - gather up your ingredients for the pizza dough.
| Per pie... 1 packet yeast 1 cup warm water (105-115 F) 2 - 3 cups flour 2 tbsp olive oil 1 tsp salt |  |
| Dissolve all the yeast in the water in a warmed mixing bowl |  |
| Add the oil and salt, then 2/3 of the flour |  |
| Mix with dough hook if you have it for 2 minutes |  |
| Add the remaining flour 1/2 cup at a time until it starts to clean the wall of the mixing bowl (usually about 2 minutes) then mix for 2 more minutes. |  |
| Put the dough in a greased bowl - someplace warm - and cover from drafts for 50-55 minutes. |  |
| Get all your toppings out and start preparing them. We used a medium sized can of tomato sauce for two pizzas with a little bit left over. About 3 cups of mozzarella went into the two pies as well, in addition to all our toppings. |  |
| After the rising time, pre-heat the oven to 450F. Your dough will have doubled in size, you'll need to punch it down and then get ready to spread on a surface. |  |
| So...this is a difficult thing, I always let my pizza stone and cast iron dish heat with the oven so it doesn't go into the hot oven cold, but how to spread out the dough? We had to make the pizza shape on another surface and then transfer the dough to the hot stone/iron. THEN we could add the sauce and toppings. It started to cook a little bit, but we moved as fast as we could to get the pizzas into the oven. Anyone else have any better solutions? |  |
| Be sure to put a bit of cornmeal onto the pizza stone before you put the dough down, it really helps with the flavor and also makes removing the pizza from the stone easy as...well...pie! These pizzas are loaded down and ready for about 20 minutes in the oven...maybe a little more or less, be sure to start checkin them out at 15-16 minutes. |  |
| About 20 minutes later...Pizza #1 |  |
| Pizza #2! |  |
Mmmm tasty!
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