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[quote=Anonymous][quote=Anonymous]PP,  what's the recipe?[/quote]

1/2 cup warm water (about 110 degrees)
1 envelope (about 2 1/4 teaspoons) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting (all-purpose flour can be used, but it won't be as crisp) -[i] I use 3c Bread flour, 1 c WW flour[/i]
1 1/2 teaspoons salt
Olive oil or nonstick cooking spray for oiling the bowl

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.

2. Process the flour and salt in a standing mixer or 11 cup food processor to combine. [i](I also add 1 tbsp Flax seed sometimes)[/i] Continue to mix ingredients while pouring the liquid ingredients (holding back a couple of tablespoons) in with the dry ingredients. If the dough does not readily form a ball, add the remaining liquid and continue to pulse or mix until a ball forms. Process until the dough is smooth and elastic.

3. Turn out the flour and knead by hand to form a smooth round ball. Form the dough into a ball, put it in a deep oiled bough, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate.

DH is the pizza master. He divides the dough into 3 usually. We eat 1 pizza that night, make one pizza to reheat for Sat lunch and freeze one dough for later use. DH does use a rolling pin to help stretch and shape. He tosses it too. The recipe says to only let it rise for 2 hours but I have made it in the morning and left it on the counter all day with no issues. We start it on parchment on a stone in a 550 oven, DH pulls the parchment after 8 or minutes. He does all the cooking by sight. If you don't use parchment you need corn meal or semolina to make sure the dough slides from the peel to the stone and that makes a mess in the oven. Your first couple of attempts will probably be "eh" but once you get the hang of it, it is easy and so much better then take-out. [/quote]

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