Time to prepare and cook: 120 minutes

Ingredients list - 1

• Active dry yeast (2.5 teaspoons)
• Bread flour (4 cups)
• Virgin olive oil
• Cornmeal
• Cheeses - Mozzarella(firm and soft), Fontina, Parmesan, Feta
• Bell peppers
• Mushrooms, very thinly sliced if raw, otherwise first sautéed

Ingredients list - 2

• Onions, ham, pepporoni
• Chopped fresh basil
• Baby arugula, tossed in olive oil
• Pesto
• Pepporoni, thinly sliced
• Italian Pepporoncini
• Tomato sauce, smooth or pureed
• Sugar (2 teaspoons)
• Salt To taste

STEP 1

Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

STEP 2

Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

STEP 3

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

STEP 4

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

STEP 5

Preheat the oven to 475°F (245°C) for at least 30 minutes. Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

STEP 6

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes. Prepare your desired toppings. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza.

STEP 7

Take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

STEP 8

Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 10-15 minutes. Repeat with the second ball of dough.

STEP 9

Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. Transfer one prepared flattened dough to the pizza peel.

STEP 10

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

STEP 11

Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and onto the baking stone in the oven.

STEP 12

Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. Delicious pizza is ready!

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