- 3 cups unbleached white flour,
- 1 1/4 cups of water
- 1/4 cup of olive oil
- 1 1/4 tsp of salt.
Mix it all together in a bowl. Cover with plastic wrap. Let it rise for 12-18 hours at approximately 70F. Gently scrape dough from bowl onto floured surface and into a ball. Cut into two pieces. Cover again and let sit for another two hours. Dough is ready.
Pizza forming techniques: Google "pizza acrobatics" and "pizza world championships" for hints. Techniques are similar to strudel making. My pizza dough was nearly edgeless and had see through thinness. Pizza topping order: simple puree sauce, spices, vegs etc, and cheese.
Preheat oven and pizza stone at 450F. Transfer pizza to hot stone, leave until top looks bubbly and crust edges are brown. Cool, cut, eat.
Variation 1. Rosemary, sauce, fresh tomato, fresh onion, artichokes, ricotta with thyme and salt.
