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1 1/2 cups (355 ml) warm water (105°F-115°F)

1 package (2 1/4 teaspoons) active dry yeast

3 3/4 cups (490 g) bread flour

2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)

2 teaspoons salt

1 teaspoon sugar

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Extra virgin olive oil

Cornmeal (to help slide the pizza onto the pizza stone)

Tomato sauce (smooth or pureed)

Firm mozzarella cheese, grated

Fresh soft mozzarella cheese, separated into small clumps

Fontina cheese, grated

Parmesan cheese, grated

Feta cheese, crumbled

Mushrooms, very thinly sliced if raw, otherwise first sautéed

Bell peppers, stems and seeds removed, very thinly sliced

Italian pepperoncini, thinly sliced

Italian sausage, cooked ahead and crumbled

Sliced black olives

Chopped fresh basil

Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven

Pesto

Pepperoni, thinly sliced

Onions, thinly sliced raw or caramelized

Ham, thinly sliced

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-Proof the yeast
-Make and knead the pizza dough
-Let the dough rise
-> Make-Ahead and Freezing Instructions

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-Preheat pizza stone (or pizza pan or baking sheet)
-Divide the dough into two balls
-Prep toppings
-Flatten dough ball, and stretch out into a round
-Brush dough top with olive oil
-Sprinkle pizza peel with corn meal, put flattened dough on top
-Spread with tomato sauce and sprinkle with toppings
-Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven
-Bake pizza