Directions

• Preheat your oven to the lowest possible setting FOR ONLY 5 MINUTES. When your dough is ready to rise the oven makes a perfect warm place.
  
• In a bowl mix the lukewarm water with the yeast and sugar and stir to dissolve it. (if you just bought the yeast you don’t have to wait the usual “5 minutes” for the yeast to foam because you just bought it so it’s fresh, BUT if you found the packet in the back of your cabinet and it’s a few months past the expiration date, then you want to TEST it for “5 minutes” to check if the yeast is alive, because using expired yeast will result in a waste of time.
  
• Combine the liquid mixture with the flour, salt and olive oil and till it forms a dough, if it’s too sticky to knead you can add a dash of flour. Knead the dough out of the bowl for 8-10 minutes till a smooth ball is formed. Smear the bowl you were using with olive oil. Place the ball of dough in the greased bowl and lightly coat the top with oil so while it’s resting and rising it doesn’t form a crust. Then cover the bowl with tin foil and place it in the oven which should be OFF (AND WARM NOT HOT) for 1 hour to double in size.
• Take the dough out of the oven, (it will have doubled in size), divide it in half with either greased hands or a bowl scraper. Place the two halves on pre oiled baking pans or pizza pans(TWO HALF SHEET PANS OR 10 INCH PIZZA PANS) with your fingers stretch the dough to reach the edges (TRY NOT TO TEAR THE DOUGH), don’t worry if it’s flat cause you press the air out of it just get it to the edges as best as possible. Drizzle olive oil on the pizza and gently coat the dough BECAUSE it has to rest one more time and you don’t want it to get crusty while it’s rising. So place it in the oven for 1 hour.
• While the pizza is rising prepare your toppings, if your using fresh greens such as Arugula or Basil DON’T ADD THEM TILL AFTER THE PIZZA IS COOKED.
• For Pizza Marghertia I use 1 Large jar of homemade sauce or 1 can 794g (28oz) blended with 2 Tablespoons Extra Virgin Olive Oil and 2 teaspoons Granulated Sugar (the only time I ever add sugar to sauce to reduce the acid)
  Also diced Mozzarella cheese and light dusting of Parmesan, THERE WILL BE SAUCE LEFT OVER, YOU DON’T WANT TO DRENCH THE DOUGH, a decent schemer will do. After baking garnish with fresh basil.
  
• For the Ricotta and Prosciutto, I use a smearing of fresh pesto (store bought is ok too) followed by a schmear of smoked or plain ricotta, some diced mozzarella, a layer of prosciutto, BAKE IT, then when it’s out of the oven some fresh arugula and shaved Parmesan cheese.
• Take the doughs out of the oven and raise the temperature to 475F, add your desired toppings and bake for 25-30 minutes till dark golden brown.