INGREDIENTS

3/4 cup warm water
1 tsp active dry yeast
2 cups unbleached all purpose flour
1 tsp salt
tomato sauce
linguica, sliced
bacon strips
mushroom, sliced
small onion, sliced
mozzarella cheese, grated
dry oregano

3/4 cup warm water 1 tsp active dry yeast 2 cup s unbleached all purpose flour 1 tsp salt

DIRECTIONS

STEP 1 Preheat the oven to 500F with the baking stone or baking sheet inside.
STEP 2 In a medium bowl, pour warm water.
STEP 3 Sprinkle the yeast over the water, stir and let stand until the yeast has dissolved, about 5 minutes.
STEP 4 Add the flour & salt. Stir with a spatula until the dough starts to come together.
STEP 5 Transfer the dough onto a flour-dusted surface and with your clean, flour-dusted hands, knead the dough until it forms a smooth, tacky springy dough. If the dough sticks to your hands, sprinkle a small amount of flour at a time until it’s easier to work with, avoid adding too much.
STEP 6 Let sit the ball of dough coated with olive oil for about 10 minutes, covering it with a clean kitchen towel while preparing the pizza topping.
STEP 7 When ready, place the dough onto a flour-dusted surface & divide the dough in half.
STEP 8 Work with one dough at a time and knead it around a bit to push the air out with your hands.
STEP 9 Use the heel of your hand or the tips of your fingers, gently press the middle of the dough outwards and stretch the dough. For an extra-thin crust, finish by rolling it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.
STEP 10 Transfer the round of dough onto the hot baking stone, or on a sheet pan. Top it up with sauce, toppings, cheese and oregano.
STEP 11 Bake until the cheese is melted, the crust is golden brown, 8 to 10 minutes.
STEP 12 Remove the pizza from the oven and cool for about 5 minutes.
STEP 13 Meanwhile, repeat these steps with the other half. Enjoy!