Homemade Pizza
The crust is 2.2 pounds of Anna Napoletana Unbleached Ferina Di Grano Tenero - Extra Fine Tipo "00" wheat flour 100% Italiano - Central Market on sale for $2.00 each Pizza Crust 2 Cups very warm water 1/3 Cup Organic Honey 1/3 Cup Organic first cold press extra virgin olive oil 1.5 T Red Star yeast 6 T Turbinado sugar 2 T pink Himalayan sea salt Mix ingredients for about 10 minutes so the gluten is very well worked. Cover and let rise for about 30 minutes or at least double in size. Your environment may vary. Turn on the mixer to beat down and then oil a stainless steel mixing bowl, cover with plastic wrap and place in the refrigerator for 5 hours to proof. After proofing separate dough for 2 extra large pizzas or 3 medium. Liberally sprinkle organic cornmeal on a flat surface and work out dough to desired size keeping it well covered with cornmeal. I use a pizza pan with many holes on it to cook mine. I also have a pizza stone that works great. Just use the best yo