The dough was thin, crispy, chewy, and this was one of the more bubbly pizzas that I have made to date. Yummo!
- 1.5 cups warm water
- 2 tsp yeast
- 3 cups of all purpose flour
- 1 cup of bread flour (or all purpose if you don't have it, but I won't be making the switch anytime soon)
- 2 tsp sea salt
Place a pizza stone in the oven and preheat oven to its highest setting- mine tops out at 500.
After about half an hour roll out the pizza dough on a floured surface.
Place the dough on a pizza peel that has a light coat of corn meal on it, with the pizza placed as far away from the handle as possible to make sliding it off easier. Before I had a pizza peel I used one of those flexible thin cutting boards.
Top the pizza with your favorite toppings- I like to brush on a 1 inch thin coat of olive oil around the outer crust, spread out a thin layer of salt-free tomato sauce, top it with fresh mozzarella balls and sliced tomatoes, I also hold my sea salt grinder high above the pizza and crank it a few times.
Slide the pizza onto the preheated pizza stone and cook until the crust is golden and the cheese has melted.
Top with fresh basil and enjoy.