How to make it

  • With a fork combine all of the ingredients by stirring. The dough should pull away from the sides of the bowl, if not add a little more water. Mix until the dough starts to form a ball.
  • Remove the dough and on a floured surface start to knead the dough and add more flour as needed to make the dough easy to work with.
  • I knead the dough for about 5 minutes. I just keep turning and pressing and adding more flour until I can feel that the dough has a nice springy texture.
  • At this point I cut the dough in half and put each ball into a zip lock bag with plenty of olive oil to coat the dough. Leave a slight opening in the top so the dough can grow. Place in the refrigerator and leave for about 12 hours or over night.
  • Take a ball of dough out and I cut that in half so I can make two smaller pizzas. Heavily flour a clean surface and place the ball in the middle. is what I used to do wrong. When I was attempting to "spread" the dough I was afraid to use a lot of flour. Use as much flour as it takes to make the dough spread.
  • I have never done this before but I used a rolling pin. Works fabulously. But if it isn't spreading as nicely as you would like, flip the dough over, let rest for a few minutes and start rolling again.
  • You can roll the dough out on the paddle that you will transfer the pizza to the stone on.
  • Place the dough on the paddle coated with corn meal and give it one more rolling. Coat the entire dough with olive oil (I use a paint brush) before adding the sauce and the toppings.
  • Slide the pizza onto the stone very carefully.
  • Bake for about 5 or 6 minutes for thin crust. If you are using the entire ball half you will want to rotate the pizza and bake longer because of the thickness.
  • The dough also freezes nicely whether you leave it in a ball or roll it out on pans and place in the freezer.

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