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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball. Use flour when needed it's slightly sticky at this point. If you are finding this step difficult, simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable. Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it - one-bowl recipe! - dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size. Dump it back on the floured counter and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. If you like a TON-o-toppings and bready crust, slice them thinly so you don't weigh down the dough. Bake it for about 10-15 minutes until it's lightly blistered and impossible to resist.