• Measure warm water into a glass mixing bowl. May also use the bowl of a stand mixer. Sprinkle yeast over the top, and gently swirl in. Allow yeast to form bubbles, about 5 minutes.
  3 teaspoons dry active yeast, 2 ½ cups water
• Add flour, salt and olive oil into the yeast mixture. At this point, we use our hands to mix the dough. You may also use your stand mixture if you prefer.  Continue to mix until the flour is fully incorporated. This should take about 5 minutes.
  6 ¼ cup flour, 3 teaspoons sea salt, 3 tablespoons olive oil
• Allow dough to rest, covered with a moist towel, while you prepare pan. Place a piece of parchment paper into a small sheet pan. Lightly dust a work surface that you will be using to knead the dough.
• Turn dough out onto floured surface, and lightly knead until it has a smooth texture. This should take about 3 minutes. Using a bench scraper, cut dough into 4 equal pieces. Roll each piece into a ball. Set on the parchment lined pan, spaced at least 2 inches apart.
• Cover the dough with a moist, but not wet dish towel, and place in the refrigerator. Allow dough to rest over night, as this will allow for a slow rise. This technique makes for a better stretch of the dough, and a crisper pizza!

How to make prepare and bake pizza:

• The next day, once you have all your toppings ready, pull the dough out of the refrigerator. You want to allow the dough to set out for 30 minutes, to come to room temprature.
• Place your pizza stones into a cool oven, and turn on to 500 degrees. Allow stones to heat up for at least 30 minutes. If using an outside grill or pizza oven, prepare the stones in the same manner. It is very important to have a hot stone, or the crust will not get crisp!
• Flour your work surface. Then dust your wooden pizza peels with semolina flour. Depending on your preference for style of pizza, you can stretch the dough with your hands, into a traditional, or even thick crust pizza. We, however, love it rolled thin with a rolling pin.
• Dust pizza peels with semolina flour. We make 3 pizzas, and have 3 peels. Yes, we are extra. You can make just one pizza at a time with the peel, but if you want all 3 pizzas ready at once, you will want extra wooden pizza peels.
• Once pizza dough is rolled out, place on the semolina dusted peel. Crimp edges like a pie.
• At this point, you may top the pizza as you wish. Using a swift motion, open the oven door and slide the pizza from the peel onto the hot pizza stone. Close the oven and bake for 8 minutes. Turn the pizza halfway around, and continue to bake for another 8 minutes.
• Using the peel, remove the pizza from the stone. You can cut the pizze into pieces on the peel. If you want the pizza to stay hot, you can bring the pizza stone out onto the top of the stove and place the cut pizza back onto the stone. The residual heat will keep the pizza warm while you eat a slice.

Suggested toppings (use any combination of!)

• Garlic oil thinly brushed over crust
• Layer of freshly finely grated parmesan
• Italian sausage, and crispy bacon, or prosciutto
• Red onion rings
• Olive tapenade
• Cherry tomatoes cut in half
• Feta Cheese
• Freshly grated mozzarella cheese
• Fresh baby spinach
• Roasted or sun-dried tomatoes
• Shishito peppers. If you use these, place on the very top, and they will blister and are perfect!