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[quote=Anonymous]Pizza stone and oven at 550.
[b]Tip you have to let the stone get to temperature. That can take about 20 minutes.[/b]

Dough flour, water, yeast, salt and a little olive oil. 
[b]Tip let rise for minimum of 4 hours(should double, best to do this night before and put in refrigerator).[/b]
[b]Tip use 00 flour.[/b]

Roll out dough 
[b]Tip let rolled out dough rest for 20-25 minutes. It starts to rise again. This ends up being about the same time as it takes for the stone to get hot.[/b]

[b]Tip if you are not use to working with dough. Roll it out and put it on parchment paper. It is easier to move after toppings. You can slide it on your pizza peel by pulling the paper. [/b]

Toppings
[b]Tip use good ingredients specially the mozzarella(get it fresh in brine). [/b]

Bake for about 5-6 minutes. It depends on how hot your oven gets. 
Pull it out. 
[b]Tip slide it on to a cookie rack and pull the parchment paper from under the pizza. Cool on the cookie rack for a few minutes(2-3) so your crust is not steamed and mushy.[/b]
Transfer to cutting board and attack. [/quote]

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