Dough Ingredients
2½ teaspoons of dry active yeast
1 Tablespoon of sugar
1 cup warm water
3 cups of flour
1 Tablespoon of salt
1 Tablespoon of extra virgin olive oil

Dough Directions
Place yeast, sugar, and warm water in a mixing bowl. Let rest for 3 minutes to bloom. Add flour, salt, olive oil. Mix with dough hook. Add additional warm water, a tablespoon at a time, until all flour is incorporated and dough is soft (usually 2-4 tablespoons). Turn out onto floured board and knead for 5 minutes. Divide in half, roll into balls for 2 pizzas. Lightly oil 2 bowls, set dough inside, and cover with plastic wrap. Let rise for 45-60 minutes.

Pizza Ingredients
2 balls of pizza dough
1 8-ounce can of tomatoe sauce
2 teaspoons of dried oregano
1 pound of whole milk mozzarella cheese
Assorted toppings:
1 can of quartered artichoke heart
½ cup of ricotta cheese
or
Grilled Italian sausage, sliced
Capers
12 Kalamata olives, pitted and halved
Marinated banana peppers
Crushed red pepper flake

Pizza Directions
Preheat oven to 550°F (or as high as it goes) with pizza stone on bottom rack. Turn dough out onto floured board, work into circle and place onto floured pizza peel. Cover with half of the tomotoe sauce and season with oregano. Add half of the grated mozzarella and assorted toppings. Slide pizza onto stone and cook 5-7 minutes until crust is brown. Remove onto pizza tin, cut and serve. Repeat for 2nd pizza.

Makes 2 pizzas