Pizza

DOUGH (makes about 6 medium pizzas)
7 cups "00" flour
3 cups water
1 tablespoon salt
1 tablespoon active dry yeast
1 tablesoon sugar
1 tablespoon extra virgin olive oil

Sift flour and salt together on clean work surface, making a well in middle of flour. Mix yeast, sugar, olive oil and warm water and let sit until small bubbles form. Slowly pour mixture into well. Using a fork, bring the flour gradually from thee and blend into liquid. Continue until all flour in incorporated. Begin to mix with floured hands and continue to kneed until smooth and spings back.
You can also you a mixer with dough hook.

Place the dough in a bowl lightly wiped with olive oil and cover top of dough with damp towel. Place in warm area for about 1 hour or until dough doubles in size.

Punch down the dough and kneed on floured surface. You can use imdiately, freeze or refrigerate.

SAUCE
1 large can of San Marzano tomatoes (I prefer Cento brand)
1 tablespoon extra virgin olive oil
1 clove garlic, minced
fresh oreganno chopped
fresh basil chopped
salt and pepper to taste

Puree tomatoes in blender
Heat olive oil and add garlic. Do not let garlic brown.
Add tomatoe puree and remaining ingredients.
Cook for 30 minutes. Let cool

TOPPING SUGGESTIONN
Fresh Mozzarell Cheese (pat dry before placing on pizza))
Veggies - onions, peppers, olives, mushrooms, arugula
Meat - sausage, sliced meatballs, canadian bacon, pepparoni

Preheat oven to 450°F or higher and place stone on middle rack for at least 45 minutes

Cook pizza to your desired doneness.