Start with the right tools for  right job. After all, a carpenter wouldn’t use a stapler to drive in nails would he? It’s best to use a good baking stone, pizza peel, cutting utensils and of course, quality ingredients.

 

A hot oven is a must. Place the pizza stone on the bottom rack of oven, close to heat source. Turn your oven up to 500 degrees F. and let the stone heat for at least an hour.

 

For the best dough consistency, remove it from the food processor and place it in plastic bag. Allow it to rise for 5 to 6 hours (or over night is best). This process is called Dough Retardation.

 

Put the dough on a lightly floured counter top and roll it out, not bigger than the stone.

 

Generously sprinkle the pizza peel with cornmeal allow the pizza to easily slide off the peel onto the stone.

 

Place dough on the peel and add topping, be frugal.

 

When done, remove pizza from oven with peel and place on cooling rack. DO NOT USE PEEL AS A CUTTING BOARD.